Baked Potatoes with Mushroom Topping

Serves: 4
Total Calories: 213


4 potatoes
1 cup mushrooms sliced
2 tablespoons green onions, sliced
1/8 teaspoon savory crushed
3 tablespoons butter
1/2 cup plain yogurt low-fat, (optional)
2 tablespoons Parmesan cheese, grated
1/2 teaspoon salt
1/8 teaspoon black pepper


Scrub potatoes, prick with fork, and, if desired, rub with oil or shortening. Bake at 375 degrees F. for 1 hour or until soft. Roll between mitted hands to soften centers. In the meantime, saute mushrooms, onion, and savory (tarragon may be substituted) in butter for 1 minute. Remove from heat if desired, stir in yogurt (sour cream may be substituted), cheese, salt, and pepper. To serve, slit potatoes and press open. Sprinkle lightly with salt spoon 2 tablespoons topping into each potato.

Baked Reuben Potatoes: Combine 2 cups diced cooked corned beef or 1 can (12 ounces) corned beef, shredded, with 2 cups (1 pound) drained sauerkraut, 1 cup (4 ounces) shredded Swiss cheese, and 1/4 teaspoon caraway seed (optional). Pile onto opened baked potatoes broil until cheese is slightly melted.

Nacho Potatoes: Combine 2 cups (8 ounces) shredded sharp Cheddar cheese, 1 can (4 ounces) chopped green chilies, and 1 can (4 1/2 ounces) sliced or chopped ripe olives, drained. Pile onto opened baked potatoes broil until topping melts. If desired, serve with crisp bacon bits, sliced green onion, chopped fresh tomato or sour cream or both.

Nutritional Facts:

Serves: 4
Total Calories: 213
Calories from Fat: 86

This Baked Potatoes with Mushroom Topping recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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