Description
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.
Ingredients
- 1 large baking potato
- 1 tablespoon unsalted butter
- ¼ cup chopped onions
- ½ cup chopped mushrooms
- salt to taste
- 2 tablespoons nonfat plain yogurt
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Pierce potato a few times with a fork. Place onto a microwave-safe plate and microwave on high until tender but not mushy
- about 10 minutes. Transfer potato to a baking dish.
- Bake in the preheated oven for 15 minutes.
- While the potato is baking
- melt butter in a saucepan over medium heat. Add onion; cook and stir until tender
- about 5 minutes. Mix in mushrooms and season with salt. Reduce the heat to low
- cover
- and cook without stirring until mushrooms are tender
- about 5 minutes. Remove from the heat.
- Remove potato from the oven. Slice halfway through the potato lengthwise and squeeze gently to open. Top with onion-mushroom mixture and yogurt.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 1