Ingredients Jump to Instructions ↓

  1. 1 Potato - (6 oz), scrubbed

  2. 1 teaspoon 5ml Margarine

  3. 1 Shallot or small onion - chopped

  4. 2 oz 56g Mushrooms - sliced

  5. 1 teaspoon 5ml Mild curry powder

  6. 1 teaspoon 5ml Tomato puree

  7. 1 tablespoon 15ml Low fat natural yogurt

  8. 1 teaspoon 5ml Fresh mint - (or)

  9. 1/2 teaspoon 2 1/2ml Dried mint - optional

  10. Salt and pepper

  11. 1 section Fresh mint - to garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400F. Bake the potato in the oven for about 1 hour until cooked: (alternatively microwave on high for approximately 6 minutes). Meanwhile heat the margarine in a small saucepan and saute with shallots or onion for about 5 minutes until softened.

  2. Add the mushrooms and cook for 2 more minutes. Add the curry powder and stir well. Blend the tomato puree and yogurt. Add the chopped mint if using, and season with salt and pepper. Stir into the mushroom mixture and heat gently for one to two minutes stirring constantly.

  3. Split the baked potato and fill with the curried mushroom mixture. Garnish with a sprig of mint.


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