Title: Baked potato with curried mushrooms
 Categories: Main dish, Vegetarian
      Yield: 1 Servings
 
      1    6 oz 180 g potato scrubbed.
      1 ts Margarine.
      1    Shallot or small onion
           Chopped
      2 oz 60 g mushrooms wiped and
           Sliced
      1 ts Mild curry powder.
      1 ts Tomato puree.
      1 tb Low fat natural yogurt.
      1 ts Fresh mint or half tsp dried
           (optional)
           Salt and pepper.
           Sprig of fresh mint to
           Garnish
 
  1. Preheat the oven to 200 c 400 f gas mark 6. 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 saute 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
  yoghurt. 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).