Cave and 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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