2 potatoes, baked
1/2 to 1 lb. mushrooms, sliced
2 tbsp. butter
1 garlic clove
Parsley, chopped
Chives, chopped
1 c. sour cream
Lettuce leaves
Dash of salt
Dash of pepper

While potatoes are baking, saute the sliced mushrooms in butter and garlic. Add parsley. When potatoes are done, arrange lettuce leaves on plate. Lay the potatoes on the leaves and split them open. Pour half of the mushrooms over each potato. Mix the chives with the sour cream. Top the potatoes with the sour cream mixture and season to taste. Serves 2.