Title: Louisiana-Stuffed Potatoes
Categories: Side Vegetable Mushroom
Yield: 6 Servings

6	lg	Potatoes, prepared for - baking
STUFFING
1	c	Green onions, thinly sliced
4		Garlic cloves, minced
1/2	c	Celery, chopped
8	oz	Mushrooms, sliced
2	tb	Olive oil
1/4	c	Dry white wine
2	c	Tomatoes, chopped
1/4	c	Black olives, sliced
2	tb	Capers
2	tb	Basil, chopped
		Hot pepper sauce, to taste
1/4	c	Parsley, chopped

Preheat oven to 425F. Prick potatoes with a fork & place in oven & bake until done, about 45 minutes.

STUFFING: Saute green onions, garlic, celery & mushrooms in the oil over medium heat until tender crisp, about 5 minutes. Add wine, reduce heat, cover & simmer for 3 minutes. Add tomatoes, capers & basil & simmer for a further 10 minutes, stir in the hot sauce.

Scoop out the potatoes leaving only a good thick shell. Mix the potato with the stuffing & stuff into the waiting shells. Divide the filling evenly. Return to the oven & bake for another 10 minutes. Serve garnished with parsley.

Adapted from "Vegetarian Gourmet" Spring, 1995

previous

next