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Baked Potato with Mushrooms Recipe

Recipe by: MOTTSBELA

"A big baked potato topped with sauteed mushrooms and a dollop of yogurt is a filling, easy meal after a long day at the office or before a game. Speed up the cook time by starting in the microwave! I like to serve it with a salad or green beans."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook30 m
  • Ready In45 m
  • 1Preheat an oven to 450 degrees F (230 degrees C).
  • 2Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
  • 3Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 1 servings
  • 427 cals
  • 1 large baking potato
  • 1 tablespoon unsalted butter
  • 1/4 cup chopped onions
  • 1/2 cup chopped mushrooms
  • salt to taste
  • 2 tablespoons nonfat plain yogurt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    427
    21%
  • Fat:
    12.1
    19%
  • Carbs:
    71.7
    23%
  • Protein:
    10.9
    22%
  • Cholesterol:
    31
    10%

Based on a 2,000 calorie diet

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