Cave and Garden Baked Potatoes

2 Baking potatoes
1/2 lb Fresh mushrooms, sliced
1 Sweet red pepper, cup up
1 Clove garlic, minced
2 tb Olive oil
2 tb Water
1 1/2 ts Lemon juice
1 1/2 ts Salt
1/8 ts Pepper
2 tb Butter, divided
Salt & pepper to taste
Fresh parsley

Scrub potatoes; rub skins with oil. Place on baking sheet; bake at 400 for 1 hour or until done. Set aside. Saute mushrooms, red pepper, and garlic in olive oil until crisp-tender; add water and lemon juice. Cover, reduce heat, and simmer 3 minutes; add 1/8 teaspoon salt and 1/8 ts pepper. Split and fluff potatoes; add 1 tb butter to each potato, and sprinkle with salt and pepper. Top with hot mushroom mixture. Sprinkle with parsley.

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