Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      8 ounce       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                    garlic cloves -- minced
   1      cup           crumbled feta cheese
   2      tablespoons   minced kalamata olives
   1      teaspoon      dried oregano

Preparation:

1. Preheat oven to 375 oF. 2. Wrap potatoes in aluminum foil, and bake at 375 oF for 1 hour or until potatoes are tender. 3. 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 saute 8 minutes. Add artichokes, reserved marinade, cheese, olives, and oregano, and saute 1 minute or until thoroughly heated. 4. Unwrap potatoes. Split open each potato; fluff pulp with a fork. Spoon 3/4 cup vegetable mixture into center of each potato.