Yield: 2 servings
Measure | Ingredient |
---|---|
2 \N | Baking potatoes |
½ pounds | Fresh mushrooms, sliced |
1 \N | Sweet red pepper, cup up |
1 \N | Clove garlic, minced |
2 tablespoons | Olive oil |
2 tablespoons | Water |
1½ teaspoon | Lemon juice |
1½ teaspoon | Salt |
⅛ teaspoon | Pepper |
2 tablespoons | Butter, divided |
\N \N | Salt & pepper to taste |
\N \N | 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 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