Ingredients

1 6 oz potato scrubbed

1 teaspoon margarine

1 shallot or small onion

chopped

2 ounces mushrooms wiped and

sliced

1 teaspoon mild curry powder

1 teaspoon tomato puree

1 tablespoon low fat natural yogurt

1 teaspoon fresh mint or half tsp. dried

(optional)

salt and pepper

1 sprig fresh mint to

garnish

Method

1. Preheat the oven to 400F.

2. Bake the potato in the oven for about 1 hour until cooked: (alternatively

microwave on high for approximately 6 minutes).

3. Meanwhile heat the margarine in a small saucepan and sauté with shallots or

onion for about 5 minutes until softened. Add the mushrooms and cook for 2 more

minutes. Add the curry powder and stir well.

4. Blend the tomato puree and yogurt. Add the chopped mint if using, and season

with salt and pepper. Stir into the mushroom mixture and heat gently for one to

two minutes stirring constantly.

5. Split the baked potato and fill with the curried mushroom mixture. Garnish

with a sprig of mint. Preparation 10 minutes: cooking 1 hour (10 minutes if

microwaved).

Cooks Comments and Tips

.