Louisiana-stuffed potatoes

Yield: 6 servings

Measure Ingredient
6 larges Potatoes, prepared for baking
1 cup Green onions, thinly sliced
4 eaches Garlic cloves, minced
½ cup Celery, chopped
8 ounces Mushrooms, sliced
2 tablespoons Olive oil
¼ cup Dry white wine
2 cups Tomatoes, chopped
¼ cup Black olives, sliced
2 tablespoons Capers
2 tablespoons Basil, chopped
\N \N Hot pepper sauce, to taste
¼ cup Parsley, chopped


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 Submitted By MARK SATTERLY On 08-08-95

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