| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
lg |
Potatoes, prepared for baking |
| 1 |
c |
Green onions, thinly sliced |
| 4 |
|
Garlic cloves, minced |
| 1/2 |
c |
Celery, chopped |
| 8 |
oz |
Mushrooms, sliced |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Dry white wine |
| 2 |
c |
Tomatoes, chopped |
| 1/4 |
c |
Black olives, sliced |
| 2 |
tb |
Capers |
| 2 |
tb |
Basil, chopped |
|
|
Hot pepper sauce, to taste |
| 1/4 |
c |
Parsley, chopped |
INSTRUCTIONS
STUFFING
Preheat oven to 425F. Prick potatoes with a fork & place in oven & bake
until done, about 45 minutes.
STUFFING: Saute green onions, garlic, celery & mushrooms in the oil over
medium heat until tender crisp, about 5 minutes. Add wine, reduce heat,
cover & simmer for 3 minutes. Add tomatoes, capers & basil & simmer for a
further 10 minutes, stir in the hot sauce.
Scoop out the potatoes leaving only a good thick shell. Mix the potato
with the stuffing & stuff into the waiting shells. Divide the filling
evenly. Return to the oven & bake for another 10 minutes. Serve garnished
with parsley.
Adapted from "Vegetarian Gourmet" Spring, 1995
Posted to MM-Recipes Digest V3 #199
Date: Tue, 9 Jul 1996 09:12:44 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”