These Cave & Garden Baked Potatoes offer a comforting, Mediterranean-inspired twist on the classic loaded potato. The dish features perfectly baked russet potatoes with crispy skins and fluffy interiors, split open and topped with a vibrant mixture of sautéed fresh mushrooms, sweet red peppers, and aromatic garlic. The vegetables are simmered briefly in olive oil and brightened with fresh lemon juice, creating a tender yet crisp-tender topping that contrasts beautifully with the soft potato flesh. A generous pat of butter melts into the hot potato, while fresh parsley adds a final pop of color and freshness. This simple, vegetarian main is perfect for a relaxed weeknight dinner or a hearty side dish that feels like a complete meal.
Cave & Garden Baked Potatoes
Description
These Cave & Garden Baked Potatoes offer a comforting, Mediterranean-inspired twist on the classic loaded potato. The dish features perfectly baked russet potatoes with crispy skins and fluffy interiors, split open and topped with a vibrant mixture of sautéed fresh mushrooms, sweet red peppers, and aromatic garlic. The vegetables are simmered briefly in olive oil and brightened with fresh lemon juice, creating a tender yet crisp-tender topping that contrasts beautifully with the soft potato flesh. A generous pat of butter melts into the hot potato, while fresh parsley adds a final pop of color and freshness. This simple, vegetarian main is perfect for a relaxed weeknight dinner or a hearty side dish that feels like a complete meal.Ingredients
Directions
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Preheat the oven to 400ðF (200ðC).
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Scrub the potatoes thoroughly under running water to remove any dirt. Pat them dry with a paper towel.
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Rub the skins of the potatoes with olive oil and sprinkle lightly with salt and pepper.
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Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45 to 60 minutes, or until they are tender when pierced with a fork.
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While the potatoes are baking, prepare the topping. Heat olive oil in a large skillet over medium heat.
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Add the sliced mushrooms, diced red pepper, and minced garlic to the skillet.
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Sauté the vegetables, stirring occasionally, until they are crisp-tender and the mushrooms have released their moisture, about 8-10 minutes.
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Add the water and lemon juice to the skillet. Cover and reduce heat to low, simmering for 3 minutes to allow flavors to meld.
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Season the mushroom mixture with 1/8 teaspoon salt and 1/8 teaspoon pepper. Keep warm.
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Remove the baked potatoes from the oven. Slice each potato lengthwise, being careful not to cut all the way through, so they open like a book.
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Gently press the top of each potato to fluff the inside.
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Place 1 tablespoon of butter into each potato.
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Spoon the hot mushroom and pepper mixture over the buttered potatoes.
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Garnish with fresh chopped parsley if desired, and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 180.7kcal
- % Daily Value *
- Total Fat 13.9g22%
- Saturated Fat 4.9g25%
- Cholesterol 16.1mg6%
- Sodium 7367.7mg307%
- Total Carbohydrate 12.6g5%
- Dietary Fiber 2.4g10%
- Sugars 2.6g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
