| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Infood01 | 1 | Servings | |
INGREDIENTS
| 4 | Medium-size baking potatoes | |
| up to 6 | ||
| 1 | Red bell pepper | |
| 1 | Medium-size bunch of | |
| broccoli | ||
| 2 | Cloves garlic, crushed up | |
| to 3 | ||
| 1 | T | Vegetable oil |
| 1/4 | lb | Mushrooms, sliced |
| Sliced olives | ||
| 1 | Ripe tomato, diced | |
| 1 | c | Grated Cheddar cheese |
| 2 | Minced scallions or chives | |
| 1/4 | c | Pesto |
| Sour cream or cottage cheese | ||
| Butter | ||
| Milk |
INSTRUCTIONS
Preheat the oven to 400 degrees. Scrub the potatoes with a scrub brush. Prick them with a fork, then wrap tightly in foil and bake for about 40 minutes. Next, heat a wok or frying pan, add the oil, then add the broccoli and stir-fry over high heat for about 5 minutes, sprinkling with salt and crushed garlic as you go. Remove from the heat and spoon into a bowl. Cut a red bell pepper into 1-inch chunks and cook in a little water until tender. Place in a blender with a few shakes of salt and a small clove of garlic. Puree the pepper until smooth and strain it into a small bowl so the skins are left behind in the strainer. Melt about 2 teaspoons of butter in the wok or frying pan. Add the mushrooms and salt lightly. Saute over medium heat for about 10 minutes, then spoon into a bowl. (To wash mushrooms, wipe them with a damp paper towel rather then submerging them in water. If they are very dirty, quickly rinse them under the faucet.) Assemble the toppings in bowls the broccoli, pepper puree, mushrooms, olive s, tomato, scallions, pesto, grated cheese, and sour cream or cottage cheese. Slit the potato and use a fork to mash the insides with a little butter and/or milk to make them creamy (so the toppings will blend in more easily). Yield: 6 servings Converted by MC_Buster. NOTES : Recipes Courtesy of Deana Cook, Senior Editor, Family Fun Magazine Recipe by: IN FOOD TODAY SHOW# INC119 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1929
Calories From Fat: 1577
Total Fat: 179.5g
Cholesterol: 381.2mg
Sodium: 2295.2mg
Potassium: 1945.1mg
Carbohydrates: 43.3g
Fiber: 11.6g
Sugar: 20.6g
Protein: 49.1g