Cave and Garden Baked Potatoes
Cave and Garden Baked Potatoes, a vegetables recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Cave and Garden Baked Potatoes
Ingredients
- 2 Baking potatoes
- 1/2 lb Fresh mushrooms, sliced
- 1 Sweet red pepper, cup up
- 1 Clove garlic, minced
- 2 tb Olive oil
- 2 tb Water
- 1 1/2 ts Lemon juice
- 1 1/2 ts Salt
- 1/8 ts Pepper
- 2 tb Butter, divided
Method
- Salt & pepper to taste 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 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.
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