BAKED POTATOES WITH SAUTEED MUSHROOMS AND YOGURT
Skip the sour cream and give a mushroom-topped spud a better finish: a generous dollop of yogurt, plus a little cheddar and chives.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Bake potatoes on a rimmed baking sheet until skins are crisp and flesh is tender, 45 to 50 minutes.
- Heat oil in a medium skillet over medium-high heat. Add mushrooms; cook, stirring, until browned, about 2 minutes. Stir in salt; season with pepper.
- Slit the potatoes lengthwise, stopping 1/2 inch from ends. Gently squeeze ends to loosen flesh. Open each potato slightly. Divide sauteed mushrooms and the cheese among potatoes; top each with 1 tablespoon yogurt. Garnish with chives.
Nutrition Facts : Calories 316 g, Cholesterol 14 g, Fat 8 g, Fiber 5 g, Protein 11 g, Sodium 184 g
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