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 Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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