Baked for dinner potatoes (mf)
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Baked for dinner potatoes (mf)
  Dinner    Potato  
Last updated 6/12/2012 1:06:10 AM. Recipe ID 31523. Report a problem with this recipe.
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      Title: Baked for dinner potatoes (mf)
 Categories: Potato-, Sd
      Yield: 4 Servings
      4    Idaho or russet potatoes;
           -each weighing about 8
           Olive oil
      4    Red bell peppers; seeded and
           -finely julienned
      1 lb Mushrooms; stemmed and
           -finely sliced
           Pesto; to taste, sun dried
           -tomato or black olive paste
           Salt and pepper
           Yogurt or chunk parmesan
           -cheese, optional
  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
  Fresh chopped tomatoes, mixed with olive oil and chiffonade of basil
  2 cups pureed cottage cheese mixed with 1/4 cup chopped sun dried
  tomatoes or 1 tablespoon prepared pesto Bean or meat chili Smoked
  salmon, chives and sour cream Twice baked Southwest: scoop out
  filling from potatoes which are baked, mix with cheddar cheese, sour
  cream, green chilis or jalapenos and scallions, refill and reheat for
  15 minutes or in microwave if you don't mind losing crisp texture of
  outside skin.

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Recipe ID 31523 (Apr 03, 2005)

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