Stuffed: Athenian Stuffed Potatoes
Source of Recipe
Cooking Light YEAR: 1996 ISSUE: Sept PAGE: 140
List of Ingredients
6 Baking potatoes
6 oz Marinated artichoke hearts, undrained
2 ts Olive oil
1 c Diced onion
1 c Diced green bell pepper
1 c Diced red bell pepper
1 c Diced tomato
2 Garlic cloves minced
1 c Crumbled feta cheese
2 tb Kalamata olives minced
1 t Dried oregano Recipe
Preheat oven to 375 degrees. Wrap potatoes in aluminum foil, and bake at 375 degrees for 1 hour or until potatoes are tender. 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 sautT 8 minutes. Add artichokes, reserved marinade, cheese, olives, and oregano, and saute 1 minute or until thoroughly heated. NOTES : To serve, unwrap potatoes. Split open each potato; fluff pulp with a fork. Spoon 3/4 cup vegetable mixture into center of each potato. Serves 6.
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