Sinful Spuds

Description
Do ahead: The feta mixture can be made up to 2 days ahead and refrigerated, but don't add pine nuts until the last minute. Bring the mixture to room temperature before stuffing potatoes. The potatoes can be stuffed up to 4 hours in advance.

Ingredients

 * 24 small new potatoes
 * ¾ cup feta cheese
 * ½ cup pine nuts, toasted
 * ¼ cup pitted chopped green olives
 * 2 tbsp extra-virgin olive oil
 * 2 tbsp dried currants
 * 1 tsp finely grated lemon peel
 * ½ tsp dried oregano
 * ½ tsp freshly ground pepper
 * 48 leaves fresh parsley for garnish

Directions

 * 1) Cut thin slice off top and bottom of each potato. Cut each potato crosswise in half. In large saucepan, combine potatoes with salted cold water to cover. Bring to a boil. Reduce heat to medium and simmer until potatoes are tender when pierced with fork, 10 to 15 minutes. Be careful not to overcook. Drain and set aside to cool.
 * 2) Meanwhile, in small bowl, crumble feta with fork. Add pine nuts, olives, oil, currants, lemon peel, oregano and pepper. Mix well.
 * 3) To assemble, with spoon or melon baller, scoop out center from each potato half. Fill each with heaping teaspoon feta mixture. Garnish with parsley.