Athenian Stuffed Potatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Baking potatoes,
6 ounce: Marinated artichoke hearts, undrained
2 tsp: 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 tbsp: Kalamata olives, minced
1 tsp: 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.
Recipe by: Cooking Light YEAR: 1996 ISSUE: Sept PAGE: 140
Posted to MM-Recipes Digest by "Rfm" on Sep 21, 98,
converted by MM_Buster v2.0l.
Source from luhu.jp
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.
Recipe by: Cooking Light YEAR: 1996 ISSUE: Sept PAGE: 140
Posted to MM-Recipes Digest by "Rfm"
converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
Vegetable