• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Athenian Stuffed Potatoes

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 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


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.

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