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Louisiana-stuffed potatoes

Yield: 6 Servings

Ingredients:

• 6 lg Potatoes prepared for -- baking MMMMM--------------------------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

Instructions:

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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