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Louisiana-stuffed potatoes
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| Artist: |
_ |
| Categories: |
Potatoes, Side-dishes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| large | Potatoes, prepared for | | | -- baking | | | STUFFING | | 1
| cup | Green onions, thinly sliced | | | 4 ea Garlic cloves, minced | | 1/2
| cup | Celery, chopped | | 8
| oz | Mushrooms, sliced | | 2
| tbsp | Olive oil | | 1/4
| cup | Dry white wine | | 2
| cup | Tomatoes, chopped | | 1/4
| cup | Black olives, sliced | | 2
| tbsp | Capers | | 2
| tbsp | Basil, chopped | | | Hot pepper sauce, to taste | | 1/4
| cup | Parsley, chopped |
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Procedures:
| 1 | Preheat oven to 425°F. | | 2 | Prick potatoes with a fork & place in oven & bake until done, about 45 minutes. | | 3 | stuffing: saute green onions, garlic, celery & mushrooms in the oil over medium heat until tender crisp, about 5 minutes. | | 4 | Add wine, reduce heat, cover & simmer for 3 minutes. | | 5 | Add tomatoes, capers & basil & simmer for a further 10 minutes, stir in the hot sauce. | | 6 | scoop out the potatoes leaving only a good thick shell. | | 7 | Mix the potato with the stuffing & stuff into the waiting shells. | | 8 | Divide the filling evenly. | | 9 | Return to the oven & bake for another 10 minutes. | | 10 | Serve garnished with parsley. |
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