Athenian Stuffed Potatoes

Athenian Stuffed Potatoes

Categories: Tomato, Potato, Oregano, Onion, Cheese, Olive oil, Garlic, Bell pepper, Artichokes, Stuffed, Vegetables

6 Baking potatoes
6 ounces of Marinated artichoke hearts;
2 teaspoons of Olive oil
1 cup of Diced onion
1 cup of Diced green bell pepper
1 cup of Diced red bell pepper
1 cup of Diced tomato
2 Garlic cloves, minced
1 cup of Crumbled feta cheese
2 tablespoons of Kalamata olives; minced
1 teaspoon of Dried oregano

Preheat oven to 375ºF. Wrap potatoes in aluminum foil, and bake at 375ºF. 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 sauté for 8 minutes. Add artichokes, reserved marinade, cheese, olives, and oregano, and sauté 1 minute or until thoroughly heated. NOTES : To serve, unwrap potatoes. Split open each potato; fluff pulp with a fork. Spoon 3/4 cup vegetable mixture into center of each potato. Serving Size: 6

Recipe by: Cooking Light YEAR: 1996 ISSUE: Sept PAGE: 140 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98, converted by MM_Buster v2.0l.