Side Pannel
Louisiana-Stuffed Potatoes
Louisiana-Stuffed Potatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Side Dishes
Ingredients List
- 6 lg Potatoes, prepared for
- -- baking
Directions
STUFFING
1 c Green onions, thinly sliced
4 Garlic cloves, minced
1/2 c Celery, chopped
8 oz Mushrooms, sliced
2 tb Olive oil
1/4 c Dry white wine
2 c Tomatoes, chopped
1/4 c Black olives, sliced
2 tb Capers
2 tb Basil, chopped
Hot pepper sauce, to taste
1/4 c 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.
1 c Green onions, thinly sliced
4 Garlic cloves, minced
1/2 c Celery, chopped
8 oz Mushrooms, sliced
2 tb Olive oil
1/4 c Dry white wine
2 c Tomatoes, chopped
1/4 c Black olives, sliced
2 tb Capers
2 tb Basil, chopped
Hot pepper sauce, to taste
1/4 c 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.
Tweet