Baked Potato with Curried Mushrooms
Submitted by wildrebelbabe112179
Baked potato with curried mushrooms, tomato puree, yogurt, and fresh mint. A vegetarian loaded baked potato with an Indian-spiced filling that’s light enough for a weeknight meal.
YIELD
1 servingsPREP
20 minCOOK
60 minREADY
80 minA loaded baked potato doesn’t have to mean sour cream and bacon. This vegetarian version fills a crisp-skinned potato with curried mushrooms cooked down with onion, mild curry powder, tomato puree, and a spoonful of yogurt for creaminess.
The filling comes together while the potato bakes. Onion gets softened in margarine, mushrooms go in for a couple of minutes until they release their moisture, then curry powder gets stirred in to bloom briefly in the pan. Tomato puree and yogurt blend into the mix at the end and heat gently for just a minute or two.
That final gentle heating is important. Yogurt will split if it hits high heat. Keep the temperature low and stir constantly once it goes in.
Fresh mint as a garnish sounds like an afterthought but it really isn’t. Its cool, herbal brightness cuts through the warmth of the curry and lifts the whole dish. It’s worth using.
Kitchen Tips
- Don’t skip the mint garnish: Fresh mint against the curry filling is a contrast that genuinely improves the dish.
- Heat yogurt gently: Yogurt curdles quickly over high heat. Once it goes in, keep the burner low and stir.
- 6-minute microwave option: The recipe offers this shortcut if you’re short on time. The skin won’t be as crisp, but the filling is identical.
- Curry powder strength varies: Mild is specified. Some mild blends are still quite warm. Taste yours before committing to a full teaspoon.
Variations
- Add chickpeas: Stir in a few tablespoons of canned chickpeas with the mushrooms for extra protein and texture.
- Stronger curry: Use Madras or medium curry powder if you prefer more heat.
Ingredients
Directions
Preheat the oven to 200 cup 400 f gas mark 6.
Bake the potato in the oven for about 1 hour until cooked: (alternatively microwave on high for approximately 6 minutes).
Meanwhile heat the margarine in a small saucepan and sauté with onion for about 5 minutes until softened. Add the mushrooms and cook for 2 more minutes. Add the curry powder and stir well.
Blend the tomato purée 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.
Split the baked potato and fill with the curried mushroom mixture.
Garnish with a sprig of mint.
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