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Athenian Stuffed Potatoes

Healthycooking's picture
  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.
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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