Ingredients
- 1 Each potato Scrubbed
- 1 Tsp butter
- 1 Each Shallot or small onion chopped
- 2 Each mushrooms Wiped and Sliced
- 1 tsp Mild curry powder.
- 1 tsp tomato puree
- 1 tbsp Low fat natural yogurt.
- 1 tsp Fresh mint or dried optional
- Salt and Pepper
- Sprig of fresh mint to garnish
Servings:
Instructions
- Preheat the oven to 400˚ f.
- Bake the potato in the oven for about 1 hour until cooked: (alternatively microwave on high for approximately 6 minutes).
- Meanwhile heat the butter in a small saucepan and saute with shallots or onion for about 5 minutes until softened.
- Add the mushrooms and cook for 2 more minutes.
- Add the curry powder and stir well.
- Blend the tomato puree and yoghurt. Add the chopped mint if using, and season with salt and pepper.
- Stir into the mushroom mixture and heat gently for one to two minutes stirring constantly.
- Split the baked potato and fill with the curried mushroom mixture.
- Garnish with a sprig of mint.
Recipe Notes
This recipe can be modified to fit as many potatoes as are making.
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