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Associate.com - Share Your Recipe!

Recipe Name: Athenian Stuffed Potatoes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
6 Baking potatoes
6 Ounce(s) Marinated artichoke hearts
undrained
2 Teaspoon(s) Olive oil
1 Cup(s) Diced onion
1 Cup(s) Diced green bell pepper
1 Cup(s) Diced red bell pepper
1 Cup(s) Diced tomato
2 Garlic cloves, minced
1 Cup(s) Crumbled feta cheese
2 Tablespoon(s) Kalamata olives, minced
1 Teaspoon(s) 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"
<Robert-Miles@usa.net> on Sep 21, 98, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 170
Calories From Fat: 62
Total Fat: 7.1g
Cholesterol: 22.3mg
Sodium: 369.5mg
Potassium: 571.2mg
Carbohydrates: 21.6g
Fiber: 4.6g
Sugar: 4.8g
Protein: 6.8g


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