Try this Athenian Stuffed Potatoes recipe, or contribute your own.
Suggest a better descriptionPreheat 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 sautT 8 minutes. Add artichokes, reserved marinade, cheese, olives, and oregano, and sautT 1 minute or until thoroughly heated. NOTES : To serve, unwrap potatoes. Split open each potato; fluff pulp with a fork. Spoon 3/4 cup vegetable mixture into center of each potato. Recipe by: Cooking Light YEAR: 1996 ISSUE: Sept PAGE: 140 Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 270 | ||
Calories from Fat: 55 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 22.2mg | 7 % | |
Sodium 294.6mg | 10 % | |
Potassium 1134.9mg | 30 % | |
Total Carbohydrate 46.6g | 14 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 41.9g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 270
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