Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lg Potatoes, prepared for
-- baking

--------------------------STUFFING-------------------------------
1 c Green onions, thinly sliced
4 ea 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.

Adapted from "Vegetarian Gourmet" Spring, 1995

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