Athenian Stuffed Potatoes Recipe
Ingredients
| Potatoes | 6 | |
| 1 (6-ounce) jar marinated artichoke hearts, undrained | ||
| Olive oil | 2 Teaspoon | |
| 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), diced | |
| Garlic | 2 Clove (5gm), minced | |
| Feta cheese | 1 Cup (16 tbs), crumbled | |
| Kalamata olives | 2 Tablespoon, minced | |
| Dried oregano | 1 Teaspoon | |
Directions
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.
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.
Chef
