Side Pannel
Athenian Stuffed Potatoes
Athenian Stuffed Potatoes
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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