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READY IN 45 mins

Baked Potato with Mushrooms

Read Reviews (6)

"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." — MOTTSBELA

Ingredients Edit and Save

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Original recipe makes 1 serving Change Servings

1 large baking potato
1 tablespoon unsalted butter
1/4 cup chopped onions

1/2 cup chopped mushrooms
salt to taste
2 tablespoons nonfat plain yogurt

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Directions

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

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PREP 10 mins
COOK 30 mins
READY IN 45 mins

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Reviews More Reviews

Mar 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!

—Big "M"

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Feb 28, 2011

The recipe looks great, will certainly try this

—sallypop

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7 Ratings

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Feb 25, 2011

Yogurt with Baked Potato? Never tried it! But I will now, this sounds really good! :D

—Trent

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Sep 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!)

—THElizIScooking

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Jun 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.

—christyglpn

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Feb 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.

—Betsy

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Nutrition

Calories
427 kcal
21%

Carbohydrates
71.7 g
23%

Cholesterol
31 mg
10%

Fat
12.1 g
19%

Fiber
9.1 g
37%

Protein
10.9 g
22%

Sodium
438 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Potato with Mushrooms

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories: 427
Calories from Fat: 109

% Daily Value *
Total Fat 12.1g 19 %
Saturated Fat 7.5g 37 %
Cholesterol 31mg 10 %
Sodium 438mg 18 %
Potassium 1805mg 51 %
Total Carbohydrates 71.7g 23 %
Dietary Fiber 9.1g 37 %
Protein 10.9g 22 %
Sugars 7.5g
Vitamin A 7 %
Vitamin C 128 %
Calcium 15 %
Iron 32 %
Thiamin 39 %
Niacin 59 %
Vitamin B6 74 %
Magnesium 35 %
Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.