Recipe Details
Ingredients
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1largebaking potato
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1tablespoonunsalted butter
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¼cupchopped onions
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½cupchopped mushrooms
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salt to taste
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2tablespoonsnonfat plain yogurt
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe1 | |
| Calories427 | |
| % 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.
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