Athenian Stuffed Potatoes (4 PTS)

Recipe Ingredients

6		Baking potatoes
6 oz	170g	Marinated artichoke hearts - undrained
2 teaspoons	10ml	Olive oil
1 cup	62g / 2.2oz	Diced onion
1 cup	146g / 5.1oz	Diced green bell pepper
1 cup	146g / 5.1oz	Diced red bell pepper
1 cup	62g / 2.2oz	Diced tomato
2		Garlic cloves - minced
1 cup	146g / 5.1oz	Crumbled feta cheese
2 tablespoons	30ml	Minced kalamata olives
1 teaspoon	5ml	Dried oregano

Recipe Instructions

Preheat oven to 375 oF. Wrap potatoes in aluminum foil, and bake at 375 oF 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.

Source:
Cooking Light Magazine, September 1996

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