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 Time::15 mins
Cook Time::25 mins
Total Time::40 mins
Servings::1
Ingredients
1 large baking potato
1 tablespoon unsalted butter
¼ cup chopped onions
½ cup chopped mushrooms
salt to taste
2 tablespoons nonfat plain yogurt
Directions
Preheat the oven to 450 degrees F (230 degrees C).
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.
Bake in the preheated oven for 15 minutes.
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.
Remove potato from the oven. Slice halfway through the potato lengthwise and squeeze gently to open. Top with onion-mushroom mixture and yogurt.