Instructions:

Yield: 6 servings

6 lg Potatoes, prepared for baking

Stuffing
1 cup Green onions, thinly sliced
4 ea Garlic cloves, minced
1/2 cup Celery, chopped
8 oz Mushrooms, sliced
2 tbsp Olive oil
1/4 cup Dry white wine
2 cup Tomatoes, chopped
1/4 cup Black olives, sliced
2 tbsp Capers
2 tbsp Basil, chopped
Hot pepper sauce, to taste
1/4 cup Parsley, chopped

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.