Mediterranean Stuffed Potatoes

Serve these as a side dish or vegetarian main course....sure to be a hit at the dinner table!


6 baking potatoes
2 teaspoons olive oil
1 cup onion, chopped
1 cup green pepper, chopped
1 cup red pepper, chopped
1 (14 ounce) can diced tomatoes, drained
2 cloves garlic, minced
1 (6 ounce) jar marinated artichoke hearts, drained and chopped, reserving 1 Tablespoon of marinade
1 cup feta cheese, crumbled
6 black olives, pitted and chopped
1 teaspoon dried oregano
salt and pepper to taste


Preheat oven to 375°.

Bake potatoes 1 ¼ hours or until tender. Meanwhile, heat olive oil in a large pan. Add onions, peppers, tomatoes, honey and garlic. Sauté 8 minutes; do not overcook. Add artichokes, reserved marinade, cheese, olives, and oregano. Sauté until thoroughly heated.

Split open each potato. Fluff with fork and spoon vegetables into center.

Serves: 6

golden blossom honey product