Cave & garden baked potatoes

2 Servings

Ingredients

Quantity Ingredient
2 Baking potatoes
½ pounds Fresh mushrooms, sliced
1 Sweet red pepper, cup up
1 Clove garlic, minced
2 tablespoons Olive oil
2 tablespoons Water
1½ teaspoon Lemon juice
1½ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoons Butter, divided
Salt & pepper to taste
Fresh parsley

Directions

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 ⅛ teaspoon salt and ⅛ 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

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