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Cave and Garden Baked PotatoesRecipe : Cave and Garden Baked Potatoes
Procedure :
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 |
