Name: 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; Salt & pepper to taste; Fresh parsley

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	2	Servings

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
		Salt & pepper to taste
		Fresh parsley

INSTRUCTIONS

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.
From "Progressive Farmer", January 1992; Charlotte Mallet-Prevost
Dickerson, MD
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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