Ingredients
- 2 baking potatoes
- 1 clove garlic
- 1 cup sweet pepper (red)
- 1/2 lb mushrooms (fresh)
- 2 tb water
- 2 tb olive oil
- 1 1/2 ts lemon juice
- 1 1/2 ts salt
- 1/8 ts pepper
- some parsley scrub potatoes
in olive oil until crisp-tender; add water and lemon juice. Cover, reduce heat, and simmer 3 minutes; add 1/8 teaspoon salt and 1/8 ts pepper. Split and fluff potatoes; add 1 tb butter to each potato, and sprinkle with salt and pepper. Top with hot mushroom mixture. Sprinkle with parsley. From "Progressive Farmer", January 1992; Charlotte Mallet-Prevost Dickerson, MD
