Print: Baked Potato with Mushrooms

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.

Prep

21 min

Cook

74 min

Servings

Difficulty

Hard

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/baked-potato-with-mushrooms