BAKED POTATOES WITH MACADAMIA NUT SAUCE
Fresh baked potatoes topped with sautéed sweet onion and mushroom, then ladled with a creamy macadamia nut sauce!
Preheat oven to 400 degrees
5 med. russet potatoes, washed and rubbed lightly with vegetable oil, baked in a preheated 400 degree oven for 1 hour
2 T. extra virgin olive oil
1 lb. mushrooms, sliced moderately thin
1 lg. sweet onion, cut in half lengthwise (from top to bottom), then crosswise into 1/4 inch wide half rings salt
1/2 c. whole, salted macadamia nuts
1/2 c. nondairy liquid creamer salt
In large skillet, over medium-high heat, heat oil.
Add mushrooms; salt as desired, then saute, stirring frequently, till mushrooms become golden brown (the skillet will become browned also).
Add onion; salt, sprinkle generously with garlic powder, then saute till brown-tinged, stirring frequently. Reduce heat to low and continue cooking till onions become soft and sweet. Adjust for salt.
To make sauce: Combine nuts and nondairy creamer in a blender container. Blend on low speed till nuts break and become mealy, then on high speed till smooth and creamy. Salt to taste.
Remove potatoes from oven. Slit each lengthwise about 3/4 inch into the potato, then crosswise through the center in the same way. Using your fingers, push the four corners of the potato down, opening the slit and exposing the potato.
If desired, place a pat of margarine into each potato. When nearly melted, spoon a couple tablespoons of sauce down into the slits. Top with mushrooms and onions, then drizzle 1-2 tablespoons of sauce over the mushrooms and onions. Serve at once.
Notes: Serve with vegetable and side salad. Saute mushrooms and onions till well-done: soft and sweet, for best results. This will take more than a couple of minutes, but your patience will be rewarded. Serve the sauce at room temperature (always).