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Cave & Garden Baked Potatoes

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Submitted by k_ci

YIELD

2 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

2 2
EACH EACH RUSSET POTATOES *
½ 226.8
POUND G MUSHROOMS
fresh, sliced
1 1
EACH EACH SWEET RED BELL PEPPERS
cut up
1 1
CLOVE CLOVE GARLIC
minced
2 3E+1
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML WATER
1 ½ 7.5
TEASPOONS ML LEMON JUICE
1 ½ 7.5
TEASPOONS ML SALT
0.6
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML BUTTER
divided
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
X X PARSLEY LEAVES
fresh *

Directions

Scrub potatoes; rub skins with oil.

Place on baking sheet; bake at 400 for 1 hour or until done.

Set aside. Sauté mushrooms, red pepper, and garlic in olive oil until crisp-tender; add water and lemon juice.

Cover, reduce heat, and simmer 3 minutes; add ⅛ teaspoon salt and ⅛ teaspoons pepper.

Split and fluff potatoes; add 1 tablespoon butter to each potato, and sprinkle with salt and pepper.

Top with hot mushroom mixture.

Sprinkle with parsley.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 256 88% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 1858mg 77%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 9g
Vitamin A 44% Vitamin C 134%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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