Vegetable Stuffed Baked Potato

INGREDIENTS:

5 cups extra virgin olive oil

12 cups chopped onion (red or white)

25 cups sliced mushrooms (fresh or canned, drained)

25 cups frozen, defrosted pepper slices; or fresh peppers, sliced thin

Salt and pepper

Per serving: 1 medium baking potato (about 9 to 10 ounces each)

The large scale recipes are for 50 servings each. This would equate to about 75 tablespoons of extra virgin olive oil, which is just about 5 cups. We have rounded this amount to a full 5 cups for all the recipes. The single serving recipes are ready for you to prepare at home.

This recipe can be made with any vegetables, including ones that are leftover from another meal.

DIRECTIONS:

Clean the potatoes and prick with a fork in several places. Bake at 400°F for about 1 hour. When the potatoes have been in the oven for about 40 minutes, start the following:

Heat the olive oil on medium (4 to 5 on the dial) in a frying pan. Stir in the onions, mushrooms and peppers; season with salt and pepper. Cook about 8 to 10 minutes or until the vegetables are the desired softness, stirring occasionally.

Slice baked potato and fill with the vegetables.

Calories per serving: 500
50 servings
Serving size: approximately 1 cup of vegetables per potato