Baked For Dinner Potatoes Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Idaho or Russet potatoes,
Ea weighing about 8 ounces,
Olive oil,
4: Red bell peppers, seeded and
Finely julienned,
1 lbs: Mushrooms, stemmed and
Finely sliced,
Pesto, sun dried tomato or
Black olive paste to taste,
Salt and pepper,
Yogurt or chunk Parmesan,
Cheese optional,
Directions:
Preheat oven to 450 degrees. Wash the potatoes, prick them and bake
for about an hour or until done. (If kids dont like very crunchy
exterior, scrub the potatoes clean, wrap them in foil and then bake;
they will then steam rather than bake.)
Meanwhile, heat olive oil and saute peppers and mushrooms until
tender. Remove from heat and stir in pesto, or other paste to taste
and season with salt and pepper.
When potatoes are done, split them almost all the way to the bottom
and squeeze up some of the potato flesh; spoon vegetable topping over
and around potatoes. If you did not add pesto or other paste, top
with yogurt; if you added pesto or other paste, top with shaved
Parmesan.
Yield: 4 servings
Variations: Fresh chopped tomatoes, mixed with olive oil and
chiffonade of basil 2 cups pureed cottage cheese mixed with 1/4 cup
chopped sun dried tomatoes or 1 tablespoon prepared pesto Bean or
meat chili Smoked salmon, chives and sour cream Twice baked
Southwest: scoop out filling from potatoes which are baked, mix with
cheddar cheese, sour cream, green chilis or jalapenos and scallions,
refill and reheat for 15 minutes or in microwave if you dont mind
losing crisp texture of outside skin.
COOKING MONDAY TO FRIDAY SHOW #MF 6649
Source from luhu.jp
for about an hour or until done. (If kids dont like very crunchy
exterior, scrub the potatoes clean, wrap them in foil and then bake;
they will then steam rather than bake.)
Meanwhile, heat olive oil and saute peppers and mushrooms until
tender. Remove from heat and stir in pesto, or other paste to taste
and season with salt and pepper.
When potatoes are done, split them almost all the way to the bottom
and squeeze up some of the potato flesh; spoon vegetable topping over
and around potatoes. If you did not add pesto or other paste, top
with yogurt; if you added pesto or other paste, top with shaved
Parmesan.
Yield: 4 servings
Variations: Fresh chopped tomatoes, mixed with olive oil and
chiffonade of basil 2 cups pureed cottage cheese mixed with 1/4 cup
chopped sun dried tomatoes or 1 tablespoon prepared pesto Bean or
meat chili Smoked salmon, chives and sour cream Twice baked
Southwest: scoop out filling from potatoes which are baked, mix with
cheddar cheese, sour cream, green chilis or jalapenos and scallions,
refill and reheat for 15 minutes or in microwave if you dont mind
losing crisp texture of outside skin.
COOKING MONDAY TO FRIDAY SHOW #MF 6649
Source from luhu.jp
Tags
Tvfn