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Preheat oven to 425F. Prick potatoes with a fork & place in oven & bake until done, about 45 minutes. STUFFING: Saute green onions, garlic, celery & mushrooms in the oil over medium heat until tender crisp, about 5 minutes. Add wine, reduce heat, cover & simmer for 3 minutes. Add tomatoes, capers & basil & simmer for a further 10 minutes, stir in the hot sauce. Scoop out the potatoes leaving only a good thick shell. Mix the potato with the stuffing & stuff into the waiting shells. Divide the filling evenly. Return to the oven & bake for another 10 minutes. Serve garnished with parsley. Adapted from "Vegetarian Gourmet" Spring, 1995 Posted to MM-Recipes Digest V3 #199 Date: Tue, 9 Jul 1996 09:12:44 -0500 From: email@example.com (S.Pickell)
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 13 (36%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 249.1mg||9 %|
|Potassium 201.9mg||5 %|
|Total Carbohydrate 5.1g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 3.4g|
|Protein 1.4g||2 %|
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Calories per serving: 36
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