Easy
95 min
Baked Potato with Mushrooms
european
french
greek
mediterranean
middle eastern region
turkish
main
sour
savory
umami
hard
fast
Prep
21 min
Cook
74 min
Total
95 min
Ingredients (6)
1 large baking potato
g
1 tablespoon unsalted butter
g
¼ cup chopped onions
g
½ cup chopped mushrooms
g
salt to taste
g
2 tablespoons nonfat plain yogurt
g
Nutrition
kcal
fat
carbs
protein
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.