Louisiana-stuffed Potatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 large: Potatoes, prepared for, baking
STUFFING
1 cup: Green onions, thinly sliced
4 each: Garlic cloves, minced
1/2 cup: Celery, chopped
8 ounce: Mushrooms, sliced
2 tbsp: Olive oil,
1/4 cup: Dry white wine,
2 cup: Tomatoes, chopped
1/4 cup: Black olives, sliced
2 tbsp: Capers,
2 tbsp: Basil, chopped
Hot pepper sauce, to taste
1/4 cup: Parsley, chopped
Directions:
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
Source from luhu.jp
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
Source from luhu.jp