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
Preheat the oven to 450 degrees F (230 degrees C).
-
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
Bake in the preheated oven for 15 minutes.
-
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
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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