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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 442
% Daily Value**
Total Fat 26g
39%
Saturated Fat 10g
15%
Unsaturated Fat 2g
Cholesterol 31mg
10%
Sodium 2816mg
117%
Total Carbohydrate 48g
16%
Dietary Fiber 6g
24%
Sugars 3g
Protein 7g
Vitamin A  10%Vitamin C  103%
Calcium  7%Iron  14%
Potassium  38%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cave and Garden Baked Potatoes

Recipe Tags: Potato Recipes

Date Added: June 11, 2009

Ingredients:

1 1/2 Teaspoons Lemon Juice fresh, not bottled
2 Tablespoons Water to cover
2 Russet Potatoes cut in 1/2" wedges
2 Tablespoons Olive Oil or to taste
1/8 Teaspoon Pepper (opt)
1 1/2 Teaspoons Salt pepper to taste,
1 Clove Of Garlic minced
1/2 Pound Fresh Mushrooms sliced
2 Tablespoons Butter divided
1 Sweet Red Pepper cup up
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Directions:

1. Scrub potatoes; rub skins with oil.

2. Place on baking sheet; bake at 400 for 1 hour or until done.

3. Set aside. Saute mushrooms, red pepper, and garlic in olive oil until crisp-tender; add water and lemon juice.

4. Cover, reduce heat, and simmer 3 minutes; add 1/8 teaspoon salt and 1/8 ts pepper.

5. Split and fluff potatoes; add 1 tb butter to each potato, and sprinkle with salt and pepper.

6. Top with hot mushroom mixture. Sprinkle with parsley.

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Dietary Notes:
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is high in Vitamin C with 103% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, Mushroom, Potato, Sulfites, Garlic, Fructose Malabsorption, Olive Oil allergies.
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