Mediterranean Potato Tarts

1. Peel and boil 4 medium potatoes until fork-tender.

2. Pop them into a greased muffin tin.

3. Use the bottom of a glass to smash each potato so it fills the cup.

4. Drizzle with olive oil, and season with salt, pepper, and a sprinkle of shredded parmesan.

5. Bake at 425°F for about 20–25 minutes until crispy and golden.

6. While they bake, mix Greek yogurt, diced olives, the juice of 1/2 a lemon, garlic powder, crushed red chili powder, and diced red bell pepper for the filling.

7. Once the potatoes are done, let them cool slightly.

8. Fill each crispy potato tart with the filling and finish with a sprinkle of Italian seasoning.