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1
Preheat the oven to 400 degrees.
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2
Scrub the potatoes with a scrub brush.
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3
Prick them with a fork, then wrap tightly in foil and bake for about 40 min.
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4
Next, heat a wok or possibly frying pan, add in the oil, then add in the broccoli and stir-fry over high heat for about 5 min, sprinkling with salt and crushed garlic as you go.
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5
Remove from the heat and spoon into a bowl.
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6
Cut a red bell pepper into 1-inch chunks and cook in a little water till tender.
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7
Place in a blender with a few shakes of salt and a small clove of garlic.
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8
Puree the pepper till smooth and strain it into a small bowl so the skins are left behind in the strainer.
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9
Heat about 2 tsp.
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10
of butter in the wok or possibly frying pan.
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11
Add in the mushrooms and salt lightly.
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12
Saute/fry over medium heat for about 10 min, then spoon into a bowl.
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13
(To wash mushrooms, wipe them with a damp paper towel rather then submerging them in water.
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14
If they are very dirty, quickly rinse them under the faucet.)
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15
Assemble the toppings in bowls u the broccoli, pepper puree, mushrooms, olive s, tomato, scallions, pesto, grated cheese, and lowfat sour cream or possibly cottage cheese.
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16
Slit the potato and use a fork to mash the insides with a little butter and/or possibly lowfat milk to make them creamy (so the toppings will blend in more easily).
