member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    4 pt. Athenian Stuffed Potatoes


    Source of Recipe


    Cooking Light Magazine, September 1996

    List of Ingredients




    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

    Recipe



    1. Preheat oven to 375¼F. 2. Wrap potatoes in aluminum foil, and bake at 375¼F 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.

    Yield: 6 servings.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â