Best Baked Potatoes With Sauteed Mushrooms And Yogurt Recipes
BAKED POTATO WITH MUSHROOMS
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.
Provided by MOTTSBELA
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 45m
Yield 1
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 71.7 g, Cholesterol 31.1 mg, Fat 12.1 g, Fiber 9.1 g, Protein 10.9 g, SaturatedFat 7.5 g, Sodium 50.8 mg, Sugar 7.5 g
TEST KITCHEN'S FAVORITE BAKED POTATO
Just an hour in the oven gives russet potatoes tender, fluffy centers, while a prebake brush of olive oil and sprinkle of salt yield crunchy, tasty skin.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h25m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.
- Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Remove from oven.
- Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open, season generously with salt and pepper, and top with butter, sour cream, and chives.
BAKED POTATO WITH SAUTEED MUSHROOMS AND ONIONS
Delicious and nutritious vegan meal. A smothered and hearty steak-house style baked potato. You can microwave your potato for a quick easy meal.
Provided by Primal Fitness
Categories One Dish Meal
Time 2h10m
Yield 1 potato, 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat Oven to 400 degrees.
- Wash and dry one large potato. Rub 1 tbsp olive oil onto the potato skin. Pierce potato skin with fork and wrap in foil (for crispy skin leave the foil open slightly at top). Cook the potato in the oven for 2-3 hours. 15 mins before the potato is done microwave the sliced onion for 4 mins on medium power. Heat one tablespoon of olive oil in a pan. Add mushrooms and cooked onions to the heated oil. Add 1 tablespoon Bragg's Amino Acids to the onion and mushroom mixture. Add pepper and sea salt to taste. Cover the pan and saute on medium heat for 3 mins.) Add onions an mushrooms to the baked potato. Enjoy!
LOADED SLOW-COOKER BAKED POTATOES
Here a baked potato dish provides enough sustenance to make a meal in itself. Start this in the morning.
Provided by Martha Stewart
Categories Food & Cooking Slow Cooker Recipes
Time 8h20m
Number Of Ingredients 7
Steps:
- Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, 8 hours.
- In a large skillet, heat oil over medium-high. Add mushrooms and cook 2 minutes, then add broccoli and season with salt and pepper. Cook, stirring frequently, until broccoli is crisp-tender, 8 minutes.
- Split potatoes, scoop out flesh, and transfer to a medium bowl, reserving skins. Add broth and yogurt to bowl, then season with salt and pepper and stir until combined; divide among potato skins. Top each stuffed potato with broccoli mixture.
Nutrition Facts : Calories 344 g, Fat 8 g, Fiber 7 g, Protein 14 g, SaturatedFat 1 g
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT
One of my favourite things about mushrooms is the way they add hearty flavour and texture to meatless dishes. Take this recipe, for example, where a hearty vegetarian-friendly mushroom ragout elevates the humble baked potato from simple side dish to a meal in itself.
Provided by Mary Jenny
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bake the Potatoes:.
- Preheat oven to 425°F Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork. Place on a baking sheet, and bake in preheated oven for 45-60 minutes, or until a fork pierced through the skin meets no resistance.
- Prepare the Mushroom Ragout:.
- While the potatoes are baking, prepare the ragout.
- In a large heavy-bottomed saucepan set over medium heat, heat the butter and olive oil until butter is melted and foamy. Add shallots and saute until soft and translucent, about 5 minutes. Add mushrooms and cook for 10 minutes longer, or until the mushrooms are soft and starting to brown. In a small bowl, whisk together white wine and flour until smooth. Add to the pan along with chicken broth and paprika. Reduce heat to low and simmer, uncovered, for 10 minutes or until thick. Stir in the sour cream and continue cooking for 2-3 minutes to heat through (make sure not to bring to a boil, as this can cause the sauce to curdle). Remove from heat immediately, and stir in dill and parsley. Adjust seasoning with salt and pepper to taste.
- Assembly:.
- Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.
- Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping. Sprinkle the inside of each potato with a little salt.
- Ladle a generous amount of mushroom ragout onto each potato, letting the excess spill over the sides and onto the plate (yes, it's messy, but it's the best part!). Finish with a sprinkling of parsley or dill, if desired, and lots of black pepper. Serve immediately.
- Isabelle Boucher is a well known food blogger who resides in Toronto, working in the Telecom industry by day and whipping up tasty creations by night. Follow her blog, Crumb: A Food Blog, where her tasty recipes and photos are documented.
- http://www.crumbblog.com/.
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