Reviewed: Feb. 11, 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.

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Reviewer:

Betsy

Reviewed: 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!)

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Reviewer:

THElizIScooking

Reviewed: Jun. 2, 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.

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Reviewer:

christyglpn

Reviewed: Feb. 26, 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!

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