Athenian Stuffed Potatoes is a classic Mediterranean vegetarian dish. With its combination of delicious ingredients like artichokes, feta cheese, olives, and oregano, it’s sure to be a hit among vegetarians and meat-eaters alike. The simple preparation makes it easy to fit into your busy weeknight meal schedule, while still leaving your guests impressed. Whether you serve it as a side dish or a main course, these Athenian Stuffed Potatoes will be a surefire hit!
- 6 - Baking potatoes
- 6 ounces - Marinated artichoke hearts
- 2 teaspoons - 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
- 1 cup - Crumbled feta cheese
- 2 tablespoons - Kalamata olives
- 1 teaspoon - Dried oregano
- 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 sauté 8 minutes.
- Add artichokes, reserved marinade, cheese, olives, and oregano, and sauté 1 minute or until thoroughly heated.
Athenian Stuffed Potatoes are a great way to impress your guests with a delicious vegetarian meal. They are easy to make, full of fresh ingredients, and appropriate for both sides and main courses. Remember to always check food before the shortest cooking time has lapsed, as ovens may be faster than your recipe requires. Enjoy!