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1
Preheat oven to 450 degrees.
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2
Wash the potatoes, prick them and bake for about an hour or possibly till done.
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3
(If kids do not like very crunchy exterior, scrub the potatoes clean, wrap them in foil and then bake; they will then steam rather than bake.)
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4
Meanwhile, heat extra virgin olive oil and saute/fry peppers and mushrooms till tender.
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5
Remove from heat and stir in pesto, or possibly other paste to taste and season with salt and pepper.
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6
When potatoes are done, split them almost all the way to the bottom and squeeze up some of the potato flesh; spoon vegetable topping over and around potatoes.
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7
If you did not add in pesto or possibly other paste, top with yogurt; if you added pesto or possibly other paste, top with shaved Parmesan.
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8
This recipe yields 4 servings.
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9
Variations: Fresh minced tomatoes mixed with extra virgin olive oil and chiffonade of basil, 2 c. pureed cottage cheese mixed with 1/4 c. minced sun dry tomatoes, or possibly 1 Tbsp.
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10
prepared pesto, bean or possibly meat chili, smoked salmon, chives and lowfat sour cream.
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11
Twice baked Southwest: Scoop out filling from potatoes that are baked, mix with cheddar cheese, lowfat sour cream, green chilis or possibly jalapenos and scallions, refill and reheat for 15 min or possibly in microwave if you do not mind losing crisp texture of outside skin.
