Recipe Details
Ingredients
-
1largebaking potato
-
1tablespoonunsalted butter
-
¼cupchopped onions
-
½cupchopped mushrooms
-
salt to taste
-
2tablespoonsnonfat plain yogurt
Cooking Directions
-
Preheat the oven to 450 degrees F (230 degrees C).
-
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.
-
Bake in the preheated oven for 15 minutes.
-
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.
-
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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved