Athenian Stuffed Potatoes


Course : Potatoes
Serves: 6
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Ingredients:


6 medium baking potatoes 8 ounce

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 cloves garlic minced

1 cup crumbled feta cheese

2 tablespoons kalamata olives minced

1 teaspoon dried oregano
 

Preparation / Directions:


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.


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