"Hunger is the best sauce in the world."--Cervantes

Garden - Topped Potatoes Recipe

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This recipe for Garden - Topped Potatoes, by , is from The Vision of Hope Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Lambert
Added: Wednesday, September 3, 2008


4 Large baking potatoes
Vegetable Oil
3 tbsp butter or margarine
1 Large. green pepper, coarsely chopped
1 cup sliced green onions
1 clove garlic, crushed
1 cup sliced zucchini
2 medium tomatoes, unpeeled and chopped
3/4 cup whipping cream
1/4 cup grated Parmesan cheese
1/4 tsp. salt
Dash of pepper

Wash potatoes, and rub with oil. Bake at 400 for 1 hour or until done.
Melt butter in a large skillet; add green pepper, onions, and garlic, and saute 2 to 3 minutes. Stir in zucchini; saute 1 to 2 minutes. Add tomatoes; cook 2 minutes. Stir in next 4 ingredients, and cook until thoroughly heated.
Split tops of potatoes lengthwise, and fluff pulp with a fork. Spoon topping over potatoes.

Number Of Servings:
Number Of Servings:
4 servings




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