Recipe - Athenian Stuffed Potatoes

6 Baking potatoes
6 ounce Marinated artichoke hearts;
undrained
2 teaspoon 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 tablespoon Kalamata olives; minced
1 teaspoon 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
mediumhigh 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 Three fourths cup vegetable mixture into center of each potato.

Recipe by: Cooking Light YEAR: 1996 ISSUE: Sept PAGE: 140

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Sep 21, 98,
converted by MM_Buster v2.0l.