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Greek Stuffed Potatoes With Tomatoes, Olives And Cheese

cheese, potatoes

3 medium baking potatoes
2 teaspoons vegetable oil
1 1/2 teaspoons minced garlic
2/3 cup chopped green peppers
1/2 cup chopped red onions
1 1/2 teaspoons dried oregano
2/3 cup chopped fresh tomatoes
1/3 cup sliced black olives
1/4 cup chopped green onions; about 2 medium
1/4 cup 2% yogurt
1/4 cup 2% milk
1 1/2 ounces feta cheese; crumbled

Preheat oven to 425 F. Bake the potatoes for 45 minutes to 1 hour, or until easily pierced with the tip of a sharp knife. Meanwhile, in a nonstick skillet, heat oil over medium heat. Add garlic, green peppers, red onions and oregano and cook for 7 minutes or until softened, stirring occasionally. Stir in tomatoes, black olives and green onions and cook I minute more. Remove from heat. When potatoes are cool enough to handle, cut in half lengthwise and scoop out flesh, leaving shells intact. Place shells on baking sheet. Mash potato and add yogurt, milk and 1 oz of the feta. Stir in vegetable mixture. Divide among potato skin shells, sprinkle with remaining feta and bake for 15 minutes, or until heated through.

Contributor: Rose Reisman's Enlightened Home Cooking

Yield: 6 servings

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