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| RECIPE FOR CAVE AND GARDEN BAKED POTATOES |
Title: Cave And Garden Baked Potatoes
Category: -vegetarian
Serves: 2
Ingredients:
| 2.00 | | Baking potatoes | | 0.50 | lb | Fresh mushrooms, sliced | | 1.00 | | Sweet red pepper, cup up | | 1.00 | | Clove garlic, minced | | 2.00 | tb | Olive oil | | 2.00 | tb | Water | | 1.50 | ts | Lemon juice | | 1.50 | ts | Salt | | 0.12 | ts | Pepper | | 2.00 | 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.
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