INGREDIENTS

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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