Cave and garden baked potatoes
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Baking potatoes | |
| ½ | pounds | Fresh mushrooms, sliced |
| 1 | Sweet red pepper, cup up | |
| 1 | Clove garlic, minced | |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Water |
| 1½ | teaspoon | Lemon juice |
| 1½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | 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 ⅛ teaspoon salt and ⅛ 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