Louisiana Stuffed Potatoes

Serves: 6

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

If you like to turn up the heat, this is the potato dish for you! Serve it with a cup of soup and a crisp salad.



Preheat oven to 425° F.

Bake potatoes on middle rack for 1 hour, or until fork-tender. Set aside to cool.

Heat oil in a 10-inch frying pan and sauté the garlic, onion, bell pepper and celery for 3 minutes. Add mushrooms, tomatoes and olives. Cook 5 minutes, stirring frequently. Add remaining ingredients and lower heat to simmer until ready to assemble.

Cut an X into each potato when cool enough to handle and press sides gently to open. Scoop out 1 tablespoon of pulp from each potato and add to stuffing mixture. Spoon stuffing into and over potatoes.

Recipe by Ken Charney, former PCC staff

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