Recipe - Louisiana-Stuffed Potatoes

6 lg Potatoes, prepared for
baking

STUFFING
1 cup Green onions, thinly cut or sliced up
4 Garlic cloves, minced
One half cup Celery, chopped
8 ounce Mushrooms, cut or sliced up
2 tablespoon Olive oil
One fourth cup Dry white wine
2 cup Tomatoes, chopped
One fourth cup Black olives, cut or sliced up
2 tablespoon Capers
2 tablespoon Basil, chopped
Hot pepper sauce, to taste
One fourth cup 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
Posted to MMRecipes Digest V3 #199

Date: Tue, 9 Jul 1996 09:12:44 0500

From: pickell@cyberspc.mb.ca (S.Pickell)