Louisiana-stuffed potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Potatoes, prepared for baking |
| 1 | cup | Green onions, thinly sliced |
| 4 | eaches | Garlic cloves, minced |
| ½ | cup | Celery, chopped |
| 8 | ounces | Mushrooms, sliced |
| 2 | tablespoons | Olive oil |
| ¼ | cup | Dry white wine |
| 2 | cups | Tomatoes, chopped |
| ¼ | cup | Black olives, sliced |
| 2 | tablespoons | Capers |
| 2 | tablespoons | Basil, chopped |
| Hot pepper sauce, to taste | ||
| ¼ | cup | Parsley, chopped |
Directions
STUFFING
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 Submitted By MARK SATTERLY On 08-08-95