*  Exported from  MasterCook  *
 
                         Louisiana-Stuffed Potatoes
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Side dish                        Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       lg           Potatoes, prepared for
                         -- baking
                         -----STUFFING-----
    1       c            Green onions, thinly sliced
    4       ea           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
 
   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
  
 
 
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