5 large potatoes
1/4 t. salt
1/4 t. pepper
1/3 C. water
2 T. butter melted
1/2 C. fresh sliced mushrooms
1/2 C. chopped green onions
1/2 C. chopped green pepper
1/2 C. shredded cheddar cheese
1/2 C. shredded Monterey cheese
sour cream and guacamole
Heat oven to 350°F. Scrub potatoes and slice. Arrange in a shallow greased
baking dish, season with salt and pepper. Pour water and butter over the
potatoes. Cover with foil. Bake for 25 minutes.
In a small skillet, saute onions, mushrooms and green pepper in a small amount
of oil. Add vegetables to potatoes. Sprinkle with the cheeses. Return to oven
and bake until cheese is melted and potatoes are tender.
Garnish with sour cream and guacamole.