Cave & Garden Baked Potatoes Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2: Baking potatoes,
1/2 lbs: Fresh mushrooms, sliced
1: Sweet red pepper, cup up
1 Clove: garlic, minced
2 tbsp: Olive oil,
2 tbsp: Water,
1 1/2 tsp: Lemon juice,
1 1/2 tsp: Salt,
1/8 tsp: Pepper,
2 tbsp: 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 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Vegetables