A big baked potato topped with sauteed mushrooms and a dollop of yogurt is a filling, easy meal after a long day at the office or before a game. Speed up the cook time by starting in the microwave! I like to serve it with a salad or green beans.

prep:
10 mins
cook:
30 mins
total:
45 mins
additional:
5 mins
Servings:
1
Max Servings:
1
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Ingredients

Directions

  • Preheat an oven to 450 degrees F (230 degrees C).

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  • Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.

  • Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

426.94 calories; 10.87 g protein; 71.73 g carbohydrates; 12.06 g fat; 31.15 mg cholesterol; 50.83 mg sodium.Full Nutrition


Reviews (7)

Read All Reviews

Most helpful positive review

sallypop
02/28/2011
The recipe looks great will certainly try this
(24)

Most helpful critical review

Big "M"
03/01/2011
I've never rated a recipe first!!! Well wouldn't ya know - I changed it - only because I don't eat regular potatoes unless their mashed with gravy on special Holidays!?! But I do serve sweet potatoes - and that's what I used. We love mushrooms and onions sauteed' on anything - so decided to give this a try and it worked!! My husband would have liked sour cream more but I was fine with the yogurt. All in all it was a very healthy - and fine tasting meal. I served it with a salad - and will make again sometime. It would probably be great with a bit of cheese on top - but I was looking for healthy and low fat. Thanks!
(29)
8 Ratings
  • 5 Rating Star 5
  • 4 Rating Star 3
Big "M"
03/01/2011
I've never rated a recipe first!!! Well wouldn't ya know - I changed it - only because I don't eat regular potatoes unless their mashed with gravy on special Holidays!?! But I do serve sweet potatoes - and that's what I used. We love mushrooms and onions sauteed' on anything - so decided to give this a try and it worked!! My husband would have liked sour cream more but I was fine with the yogurt. All in all it was a very healthy - and fine tasting meal. I served it with a salad - and will make again sometime. It would probably be great with a bit of cheese on top - but I was looking for healthy and low fat. Thanks!
(29)
sallypop
02/28/2011
The recipe looks great will certainly try this
(24)
Anonymous
02/25/2011
Yogurt with Baked Potato? Never tried it! But I will now this sounds really good!:D
(18)
THElizIScooking
09/30/2011
Delicious! I made a few changes - I used a medium potato doubled the mushrooms and onions and used plain greek yogurt (more like sour cream in taste and texture but really healthy)! Also 10 minutes in the microwave is a bit long if you're using a 1100 watt model - I strongly suggest starting with a shorter microwave time otherwise the bottom of the potato will get hard (and I like to eat all of the skin!)
(8)
Christina Gilpin
06/02/2011
wow glad im not only one who has made this lol. Big hit with my aunt only difference was used sour cream not yogurt. With or without salt still really good.
(6)
Betsy
02/18/2013
I've added other veges like corn peas or whatever's leftover in the fridge. Baked potatoes are so versatile and this recipe can be a model for all kinds of additions. I particularly like the yogurt instead of sour cream.
(1)
mommyluvs2cook
07/29/2013
Yummy!! This was perfect! I did just go ahead and microwave it the whole time...I didn't want to heat up my house with the oven. Yogurt is such a good substitute for sour cream!!!
(1)