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

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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