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Ingredients
- 1 x 6 ounce potato scrubbed
- 1 tsp margarine
- 1 x shallot or possibly small onion minced
- 2 ounce mushrooms wiped and sliced
- 1 tsp mild curry pwdr
- 1 tsp tomato puree
- 1 Tbsp. low fat natural yogurt
- 1 tsp fresh mint or possibly half teaspoon dry (optional) salt and pepper
- 1 sprg fresh mint to garnish
Directions
- 1. Preheat the oven to 400F.
- 2. Bake the potato in the oven for about 1 hour till cooked: (alternatively microwave on high for approximately 6 min).
- 3. Meanwhile heat the margarine in a small saucepan and saute/fry with shallots or possibly onion for about 5 min till softened. Add in the mushrooms and cook for 2 more min. Add in the curry pwdr and stir well.
- 4. Blend the tomato puree and yogurt. Add in the minced mint if using, and season with salt and pepper. Stir into the mushroom mix and heat gently for one to two min stirring constantly.
- 5. Split the baked potato and fill with the curried mushroom mix. Garnish with a sprig of mint. Preparation 10 min: cooking 1 hour (10 min if microwaved).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 157g | |
| Calories 151 | |
| Calories from Fat 39 | 26% |
| Total Fat 4.46g | 6% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.7g | |
| Cholesterol 1mg | 0% |
| Sodium 85mg | 4% |
| Potassium 642mg | 18% |
| Total Carbs 25.29g | 7% |
| Dietary Fiber 3.8g | 13% |
| Sugars 2.38g | 2% |
| Protein 3.83g | 6% |
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