Yield: 6 Servings
|6 \N||Baking potatoes|
|6 ounces||Marinated artichoke hearts; undrained|
|2 teaspoons||Olive oil|
|1 cup||Diced onion|
|1 cup||Diced green bell pepper|
|1 cup||Diced red bell pepper|
|1 cup||Diced tomato|
|2 \N||Garlic cloves; minced|
|1 cup||Crumbled feta cheese|
|2 tablespoons||Kalamata olives; minced|
|1 teaspoon||Dried oregano|
Preheat oven to 375 degrees. Wrap potatoes in aluminum foil, and bake at 375 degrees for 1 hour or until potatoes are tender. Drain marinated artichokes in a colander over a bowl, reserving 1 tablespoon marinade. Chop artichokes, and set aside. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, tomato, and garlic, and sautT 8 minutes. Add artichokes, reserved marinade, cheese, olives, and oregano, and sautT 1 minute or until thoroughly heated.
NOTES : To serve, unwrap potatoes. Split open each potato; fluff pulp with a fork. Spoon ¾ cup vegetable mixture into center of each potato.
Recipe by: Cooking Light YEAR: 1996 ISSUE: Sept PAGE: 140 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98, converted by MM_Buster v2.0l.