Ingredients

1 potato (6 oz), scrubbed

1 teaspoon margarine

1 shallot or small onion, chopped

2 ounces mushrooms, sliced

1 teaspoon mild curry powder

1 teaspoon tomato puree

1 tablespoon low fat natural yogurt

1 teaspoon fresh mint (or)

1/2 teaspoon dried mint, 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 saut‚ 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

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