| 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.
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”