Baked For Dinner Potatoes (mf)

“Great is our Lord, and of great power: His understanding is infinite” (Ps. 147:5). God not only knows whatsoever has happened in the past in every part of His vast domains, and He is not only thoroughly acquainted with everything that is now transpiring throughout the entire universe, but He is also perfectly cognizant of every event, from the least to the greatest, that ever will happen in the ages to come. God’s knowledge of the future is as complete as is His knowledge of the past and the present, and that, because the future depends entirely upon Himself. Were it in anywise possible for something to occur apart from either the direct agency or permission of God, then that something would be independent of Him, and He would at once cease to be Supreme.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Potato-, Sd	4	Servings

INGREDIENTS

4		Idaho or russet potatoes
		each weighing about 8
		ounces
		Olive oil
4		Red bell peppers, seeded and
		finely julienned
1	lb	Mushrooms, stemmed and
		finely sliced
		Pesto, to taste sun dried
		tomato or black olive
		paste
		Salt and pepper
		Yogurt or chunk parmesan
		cheese optional

INSTRUCTIONS

Preheat oven to 450 degrees. Wash the potatoes, prick them and bake
for about an hour or until done. (If kids don't 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 don't mind
losing crisp texture of  outside skin.  Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved  Busted by Gail Shermeyer
<4paws@netrax.net>  Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF 6649
Posted to MC-Recipe Digest V1 #793 by 4paws@netrax.net
(Shermeyer-Gail) on Sep 19, 1997

A Message from our Provider:

“Been misunderstood? Imagine how God feels”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 341 Calories From Fat: 180 Total Fat: 20.5g Cholesterol: 41.1mg Sodium: 1034.6mg Potassium: 988.1mg Carbohydrates: 17.8g Fiber: 2.9g Sugar: 12.1g Protein: 24.9g