Title: Potato Skins with Mushroom Filling
Categories: Vegetable Entree Side Appetizer
Yield: 6 Appetizers

3	md	Baking potatoes, baked
2	tb	Margarine or melted butter
1 1/2	c	Chopped fresh mushrooms
1/4	c	Sliced green onion
1/4	c	Finely chopped red sweet pepper
1		Garlic clove, minced
1	tb	Margarine or butter
2	tb	Finely chopped walnuts
2	tb	Snipped parsley
1		Slightly beaten egg yolk
1	ds	Ground red pepper

Cut potatoes in half lengthwise. Scoop out pulp, leaving 1/4 to 1/2-inch-thick shells. Brush with the 2 tablespoons margarine. Sprinkle with salt Place cut side up on a baking sheet. Bake in a 425F. oven about 10 minutes, or until crisp. Cook mushrooms, onion, sweet pepper, and garlic in remaining margarine until tender and most liquid evaporates. Remove from heat. Stir in walnuts, parsley, egg yolk, and red pepper. Fill potatoes with mushroom mixture. Bake 5 to 7 minutes or until hot. 1 Heritage of America Cookbook. Better Homes and Gardens Books. Des Moines, Iowa

MM Format by John Hartman Indianapolis, IN

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