Louisiana-Stuffed Potatoes
Categories: Tomato, Green Onion, Potato, Parsley, Garlic, Onion, Olive oil, Mushrooms, Basil, Celery, Vegetables, Side dishes, Stuffed
6 large potatoes, prepared for baking
STUFFING
1 cup of green onions, thinly sliced
4 Garlic cloves, minced
1/2 cup of celery, chopped
8 ounces of Mushrooms, sliced
2 tablespoons of Olive oil
1/4 cup of dry white wine
2 cups of tomatoes, chopped
1/4 cup of black olives, sliced
2 tablespoons of Capers
2 tablespoons of Basil, chopped
Hot pepper sauce, to taste
1/4 cup of Parsley, chopped |
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Preheat oven to 425ºF. Prick potatoes with a fork & place in oven & bake until done, about 45 minutes. STUFFING: Sauté 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. Serving Size: 6 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)
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