Preparation:
1. Preheat oven to 375 oF. 2. Wrap potatoes in aluminum foil, and bake at 375 oF for 1 hour or until potatoes are tender. 3. 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 saute 8 minutes. Add artichokes, reserved marinade, cheese, olives, and oregano, and saute 1 minute or until thoroughly heated. 4. Unwrap potatoes. Split open each potato; fluff pulp with a fork. Spoon 3/4 cup vegetable mixture into center of each potato. |
