Recipe: Athenian Stuffed Potatoes (using artichoke hearts, feta, and olives)

ATHENIAN STUFFED POTATOES

6 (8 ounces each) baking potatoes
6 ounces marinated artichoke hearts, undrained
2 teaspoons olive oil
1 cup diced onion
1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup diced tomato
2 garlic cloves, minced
1 cup crumbled feta cheese
2 tablespoons minced Kalamata olives
1 teaspoon dried oregano

Preheat oven to 375 degrees F.

Wrap potatoes in aluminum foil, and bake at 375 F 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 saute 8 minutes.

Add artichokes, reserved marinade, cheese, olives, and oregano, and 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.

Servings: 6
Source: Cooking Light Magazine, September 1996