Method

1. Boil, steam or microwave potatoes until just tender. Cool. Cut a small slice from the top of each potato and discard.
   
   
2. Using a teaspoon, scoop out centre of each potato, leaving a 5mm-thick shell. Place potato shells on an oven tray lined with baking paper.
3. Place potato flesh in a medium-sized bowl. Mash. Add tomatoes, olives, feta and parsley. Season with pepper. Mix well.
4. Divide filling among shells. Sprinkle with cheese.
5. Cook in a moderately hot oven (190°C) for about 20 minutes, or until hot and lightly browned.
   
   
6. Serve warm.
   
   

Cook's Tips

• Filled potatoes can be made up to a day ahead. Keep covered, in refrigerator. Cook before serving.
  
  
• You can add finely chopped bacon to the tomato mixture for a meat-lover's option.