Hard

Baked Potato with Mushrooms

Total Time
1h 35m
21m prep · 74m cook
Servings
4 people
Rating
Difficulty
Hard
2 views
🥬 Vegetarian 🌾 Gluten-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

A big baked potato topped with sautéed mushrooms and a dollop of yogurt is an easy and filling meal after a long day at the office or before a game. Starting the potato in the microwave speeds up the total cooking time. I like to serve this with a salad or green beans.

Ingredients

  • 1 large baking potato
  • 1 tablespoon unsalted butter
  • 0.25 cups chopped onions
  • 0.5 cups chopped mushrooms
  • salt to taste
  • 2 tablespoons nonfat plain yogurt

Instructions

  1. 1

    Preheat the oven to 450 degrees F (230 degrees C).

  2. 2

    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.

  3. 3

    Bake in the preheated oven for 15 minutes.

  4. 4

    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.

  5. 5

    Remove potato from the oven. Slice halfway through the potato lengthwise and squeeze gently to open. Top with onion-mushroom mixture and yogurt.

Nutrition Facts

Per serving

🍳

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