Ingredients
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1 large baking potato
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1 tablespoon unsalted butter
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¼ cup chopped onions
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½ cup chopped mushrooms
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salt to taste
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2 tablespoons nonfat plain yogurt
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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Pierce potato a few times with a fork. Place onto a microwave-safe plate and microwave on high until tender but not mushy, about 10 minutes. Transfer potato to a baking dish.
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Bake in the preheated oven for 15 minutes.
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While the potato is baking, melt butter in a saucepan over medium heat. Add onion; cook and stir until tender, about 5 minutes. Mix in mushrooms and season with salt. Reduce the heat to low, cover, and cook without stirring until mushrooms are tender, about 5 minutes. Remove from the heat.
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Remove potato from the oven. Slice halfway through the potato lengthwise and squeeze gently to open. Top with onion-mushroom mixture and yogurt.
Nutrition Facts (per serving)
427 | Calories |
12g | Fat |
72g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 1 | |
Calories 427 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 8g | 38% |
Cholesterol 31mg | 10% |
Sodium 51mg | 2% |
Total Carbohydrate 72g | 26% |
Dietary Fiber 9g | 33% |
Total Sugars 8g | |
Protein 11g | 22% |
Vitamin C 77mg | 85% |
Calcium 119mg | 9% |
Iron 3mg | 18% |
Potassium 1805mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.