Title: Cave and Garden Baked Potatoes
Categories: Vegetable
Yield: 2 Servings

2		Baking potatoes
1/2	lb	Fresh mushrooms, sliced
1		Sweet red pepper, cup up
1		Clove garlic, minced
2	tb	Olive oil
2	tb	Water
1 1/2	ts	Lemon juice
1 1/2	ts	Salt
1/8	ts	Pepper
2	tb	Butter, divided
		Salt & pepper to taste
		Fresh parsley

Scrub potatoes; rub skins with oil. Place on baking sheet; bake at 400 for 1 hour or until done. Set aside. Saute mushrooms, red pepper, and garlic in olive oil until crisp-tender; add water and lemon juice. Cover, reduce heat, and simmer 3 minutes; add 1/8 teaspoon salt and 1/8 ts pepper. Split and fluff potatoes; add 1 tb butter to each potato, and sprinkle with salt and pepper. Top with hot mushroom mixture. Sprinkle with parsley.

From "Progressive Farmer", January 1992; Charlotte Mallet-Prevost Dickerson, MD

previous

next