Baked Potato with Curried Mushrooms
Servings
Prep Time
Cook Time
Ready In
Recipe: #10794
October 24, 2013
"A great lunch on it's own, or as a side for fish or chicken. This serves 1 but is easily doubled."
Ingredients
Nutritional
- Serving Size: 1 (346.5 g)
- Calories 394.8
- Total Fat - 17.2 g
- Saturated Fat - 9.6 g
- Cholesterol - 41.3 mg
- Sodium - 1077.4 mg
- Total Carbohydrate - 50.4 g
- Dietary Fiber - 6.3 g
- Sugars - 7.8 g
- Protein - 12.2 g
- Calcium - 99.5 mg
- Iron - 4 mg
- Vitamin C - 26.9 mg
- Thiamin - 0.2 mg
Step 1
Preheat the oven to 400°F.
Step 2
Pierce skin of potato a couple of times with a fork. Bake the potato in the oven for about 1 hour or until cooked.
Step 3
Heat the butter in a small saucepan and saute shallot for about 5 minutes, or until softened. Add the mushrooms and cook for 2 more minutes. Add the curry powder and stir well.
Step 4
Blend the tomato paste and yogurt. Add the minced mint, and season with salt and pepper. Stir into the mushroom mixture and heat gently for one to two minutes, stirring constantly.
Step 5
Split the baked potato and "mash" it up a bit with a fork. Fill both halves with the curried mushroom mixture.
Step 6
Garnish with a sprig of mint.
Tips & Variations
No special items needed.
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