- 4 medium baking potatoes
- 3/4 cup water
- 1 onion, chopped
- 1/2 pound fresh mushrooms, sliced
- 1 green bell pepper, chopped
- 1 small carrot, shredded
- 1 tbsp soy sauce (optional)
- 1 tbsp Dijon mustard
- 1 tbsp cornstarch
- freshly ground black pepper
Preheat the oven to 350 degrees F. Prick potatoes in several places with a fork. Bake for 1 hour or until tender, or microwave on high power for 15 minutes, turning once. Let the potatoes rest while preparing the sauce.
In a large saucepan, place 1/4 cup of the water with the onion, mushrooms, green pepper, and carrot. Cook, stirring, until the vegetables are tender, adding a little more water if necessary.
Meanwhile, combine remaining ingredients in a bowl. Stir into the vegetable mixture and cook, stirring, until thickened.
Serve the potatoes hot, passing the sauce separately.