Athenian stuffed potatoes

Yield: 6 Servings

Measure Ingredient
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.

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