Cave & Garden Baked Potatoes
Yield
2 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
russet potatoes
|
*
|
| ½ | pound |
mushrooms
fresh, sliced |
|
| 1 | each |
sweet red bell peppers
cut up |
|
| 1 | clove |
garlic
minced |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
water
|
|
| 1 ½ | teaspoons |
lemon juice
|
|
| 1 ½ | teaspoons |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
butter
divided |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
parsley leaves
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
russet potatoes
|
*
|
| 226.8 | g |
mushrooms
fresh, sliced |
|
| 1 | each |
sweet red bell peppers
cut up |
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
water
|
|
| 7.5 | ml |
lemon juice
|
|
| 7.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 3E+1 | ml |
butter
divided |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | 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.
