Instructions: Preheat the oven to 400 degrees. Scrub the potatoes with a scrub brush. Prick them with a fork, then wrap tightly in foil and bake for about 40 minutes. Next, heat a wok or frying pan, add the oil, then add the broccoli and stir-fry over high heat for about 5 minutes, sprinkling with salt and crushed garlic as you go. Remove from the heat and spoon into a bowl. Cut a red bell pepper into 1-inch chunks and cook in a little water until tender. Place in a blender with a few shakes of salt and a small clove of garlic. Puree the pepper until smooth and strain it into a small bowl so the skins are left behind in the strainer. Melt about 2 teaspoons of butter in the wok or frying pan. Add the mushrooms and salt lightly. Saute over medium heat for about 10 minutes, then spoon into a bowl. (To wash mushrooms, wipe them with a damp paper towel rather then submerging them in water. If they are very dirty, quickly rinse them under the faucet.) Assemble the toppings in bowls u the broccoli, pepper puree, mushrooms, olive s, tomato, scallions, pesto, grated cheese, and sour cream or cottage cheese. Slit the potato and use a fork to mash the insides with a little butter and/or milk to make them creamy (so the toppings will blend in more easily).

Yield: 6 servings

NOTES : Recipes

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