Mushroom Topped Jacket Potatoes

  • Serves: 4
  • Cooks In: 20 minutes
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Ingredients

4 medium size brushed potatoes, scrubbed
1 tbs olive oil
1 small red onion, grated
400g button mushrooms, quartered
½ bunch chives, snipped
? cup Greek style natural yoghurt

Method

1

Pierce the washed potatoes 10 times with a fork. Place evenly around outer edge of microwave turntable. Cook on High/100% power for 6 minutes. Turn the potatoes over and cook a further 5-6 minutes on High / 100% power or until firm when tested with a skewer (the skin should be unwrinkled and potatoes firm). Alternately pierce potatoes 10 times with a fork and bake for 1 hour in 200°C oven until tender. Wrap each potato in a piece foil and leave for 10 minutes.

2

Heat oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally for 6 minutes or until onion is soft. Increase heat to medium-high, add the mushrooms. Cook for 5 minutes until mushrooms are tender. Stir in snipped chives and swirl through the yoghurt. Season to taste.

3

Cut a deep cross in the top of each potato. Using a clean tea towel to hold the potato, squeeze the base gently to open up the top then place onto a serving plate. Spoon over the mushroom mixture and serve.

Ingredients

 4 medium size brushed potatoes, scrubbed
 1 tbs olive oil
 1 small red onion, grated
 400g button mushrooms, quartered
 ½ bunch chives, snipped
 ? cup Greek style natural yoghurt

Directions

1

Pierce the washed potatoes 10 times with a fork. Place evenly around outer edge of microwave turntable. Cook on High/100% power for 6 minutes. Turn the potatoes over and cook a further 5-6 minutes on High / 100% power or until firm when tested with a skewer (the skin should be unwrinkled and potatoes firm). Alternately pierce potatoes 10 times with a fork and bake for 1 hour in 200°C oven until tender. Wrap each potato in a piece foil and leave for 10 minutes.

2

Heat oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally for 6 minutes or until onion is soft. Increase heat to medium-high, add the mushrooms. Cook for 5 minutes until mushrooms are tender. Stir in snipped chives and swirl through the yoghurt. Season to taste.

3

Cut a deep cross in the top of each potato. Using a clean tea towel to hold the potato, squeeze the base gently to open up the top then place onto a serving plate. Spoon over the mushroom mixture and serve.

Mushroom Topped Jacket Potatoes

Tags:

 Lunch, Quick n Easy

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