Cave and Garden Baked Potatoes

2 Baking potatoes

1/2 lb Fresh mushrooms, sliced

1 Sweet red pepper, cup up

1 Clove garlic, minced

2 tb Olive oil

2 tb Water

1 1/2 ts Lemon juice

1 1/2 ts Salt

1/8 ts Pepper

2 tb Butter, divided

Salt & pepper to taste Fresh parsley Scrub potatoes; rub skins with oil. Place on baking sheet; bake at 400 for 1 hour or until done. Set aside. Saute mushrooms, red pepper, and garlic

in olive oil until crisp-tender; add water and lemon juice. Cover, reduce heat, and simmer 3 minutes; add 1/8 teaspoon salt and 1/8 ts pepper. Split and fluff potatoes; add 1 tb butter to each potato, and sprinkle with salt and pepper. Top with hot mushroom mixture. Sprinkle with parsley. From "Progressive Farmer", January 1992; Charlotte Mallet-Prevost Dickerson, MD