| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 6 | Servings | |
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 | ts | Dried oregano |
INSTRUCTIONS
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 sautT 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. Recipe by: Cooking Light YEAR: 1996 ISSUE: Sept PAGE: 140 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98, converted by MM_Buster v2.0l.
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