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Dijon Mushroom Potatoes

My husband decided that he likes having a potato and topping for a main
dish.  We've been experimenting with various toppings.  The other night I
tried this McDougall recipe and served it with fresh pineapple and warm
bread.  This is a good choice for a fast afterwork meal.

*  Exported from  MasterCook  *

                         Dijon Mushroom Potatoes

Recipe By     : McDougall Program for Maximum Weight Loss
Serving Size  : 4    Preparation Time :0:20
Categories    : Main Dishes, Vegetarian          Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        baking potatoes -- scrubbed
     3/4  cup           water
   1      each          chopped onion
     1/2  pound         mushrooms -- sliced
   1      each          green bell pepper -- chopped
   1      small         carrot -- shredded
   1      tablespoon    soy sauce
   1      tablespoon    Dijon mustard
   1      tablespoon    cornstarch
                        freshly ground 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
     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 the remaining ingredients in a bowl.  Stir into the
vegetable mixture and cook, stirring, until thickened.
     Serve the potatoes hot, passing the sauce separately.

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