Athenian Stuffed Potatoes
|Baking potatoes||8 Ounce (6 Pieces)|
|Marinated artichoke hearts||6 Ounce, undrained (1 Jar)|
|Olive oil||2 Teaspoon|
|Diced onion||1 Cup (16 tbs)|
|Diced green bell pepper||1 Cup (16 tbs)|
|Diced red bell pepper||1 Cup (16 tbs)|
|Diced tomato||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Crumbled feta cheese||1 Cup (16 tbs)|
|Minced kalamata olives||2 Tablespoon|
|Dried oregano||1 Teaspoon|
Preheat oven to 375°.
Wrap potatoes in aluminum foil; bake at 375° for 1 hour or until tender.
Drain 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 until hot.
Add onion and next 4 ingredients; saute 8 minutes.
Add artichokes, reserved marinade, cheese, olives, and oregano; saute 1 minute or until thoroughly heated.
Split open each potato; fluff pulp with a fork.
Spoon 3/4 cup vegetable mixture into center of each potato.