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Baked for Dinner Potatoes Recipe
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To make Baked for Dinner Potatoes you will need
Ingredients
| 4 | | Idaho or russet potatoes; each weighing about 8 ounces | | | Olive oil | | 4 | | Red bell peppers; seeded and finely julienned | | 1 | pound | Mushrooms; stemmed and finely sliced | | | Pesto; to taste, sun dried tomato or black olive paste | | | Salt and pepper | | | Yogurt or chunk parmesan cheese, optional |
Instructions
Preheat oven to 450 degrees. Wash the potatoes, prick them and bake for
about an hour or until done. (If kids don't like very crunchy exterior,
scrub the potatoes clean, wrap them in foil and then bake; they will then
steam rather than bake.)
Meanwhile, heat olive oil and saute peppers and mushrooms until tender.
Remove from heat and stir in pesto, or other paste to taste and season with
salt and pepper.
When potatoes are done, split them almost all the way to the bottom and
squeeze up some of the potato flesh; spoon vegetable topping over and
around potatoes. If you did not add pesto or other paste, top with yogurt;
if you added pesto or other paste, top with shaved Parmesan. Yield: 4
servings
Enjoy your Baked for Dinner Potatoes
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Sat 25 Oct 2008
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