Recipe - Cave And Garden Baked Potatoes

2 Baking potatoes
One half pound Fresh mushrooms, cut or sliced up
1 Sweet red pepper, cup up
1 Clove garlic, minced
2 tablespoon Olive oil
2 tablespoon Water
1 One half teaspoon Lemon juice
1 One half teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon Butter, divided
Salt & pepper to taste
Fresh parsley

Scrub potatoes; rub skins with oil. Place on baking sheet; bake at 400 for
1 hour or until done. Set aside. Saute mushrooms, red pepper, and garlic
in olive oil until crisptender; add water and lemon juice. Cover, reduce
heat, and simmer 3 minutes; add 1/8 teaspoon salt and 1/8 teaspoon pepper. Split
and fluff potatoes; add 1 tablespoon butter to each potato, and sprinkle with salt
and pepper. Top with hot mushroom mixture.
Sprinkle with parsley.

From "Progressive Farmer", January 1992; Charlotte MalletPrevost
Dickerson, MD

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini