Baked Potato with Curried Mushrooms

Prep Time
Cook Time
1h 20m
Ready In

"A great lunch on it's own, or as a side for fish or chicken. This serves 1 but is easily doubled."

Original recipe yields 1 serving


  • 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.


Bergy (RIP" Forever in our Kitchen)

5 star all the way. Loved the flavour. I will be making this easy recipe over and over. I didn't change a thing (for me that is really something). I had it all ready earlier in the day and just heated it when the potato was ready Thanks MikeKey for giving my taste buds a treat

(11 Nov 2013)