Twice Baked Potatoes with Mushrooms

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260
Calories
8g
Fat
12g
Protein

Ingredients

4 large Maine/Idaho potatoes (scrubbed)
2 large shallots finely diced
1 clv garlic finely diced
Salt and pepper to taste
2 t olive oil
2 t fresh thyme
1 c Stonyfield Organic Fat Free Plain Yogurt
2 c white mushrooms tops and stems (diced)
1 1/2 c Gruyere shredded
Nutrition Information: 
Calories: 
260
Calories from Fat: 
70
Total Fat: 
8g
Saturated Fat: 
4g
Cholesterol: 
20mg
Sodium: 
100mg
Total Carbohydrate: 
36g
Dietary Fiber: 
4g
Sugars: 
4g
Protein: 
12g
Vitamin A: 
6%
Vitamin C: 
60%
Calcium: 
30%
Iron: 
10%

Preparation:

Step 1

Poke a couple of holes into each potato and bake for 40 minutes.

Step 2

Heat oil in sauté pan over med/high heat.

Step 3

Add shallots and garlic and reduce heat to medium.

Step 4

Add 2 cups sliced mushrooms and thyme.

Step 5

Cook until mushrooms are soft (about 5 mins).

Step 6

Drain excess liquid and set aside.

Step 7

When potatoes have cooled so you can handle them cut in half lengthwise with a spoon.

Step 8

Scoop out the inside of the potato leaving 1/8 inch of skin so it is still sturdy.

Step 9

Add the inside of the potato to bowl along with mushroom mixture.

Step 10

Add yogurt and 1 cup gruyere.

Step 11

Mix well and add salt and pepper to taste.

Step 12

Spoon the filling back into the potato skins and sprinkle with remaining cheese.

Step 13

Place on baking sheet and return to 350°oven for 15 minutes.

Ingredients

4 large Maine/Idaho potatoes (scrubbed)
2 large shallots finely diced
1 clv garlic finely diced
Salt and pepper to taste
2 t olive oil
2 t fresh thyme
1 c Stonyfield Organic Fat Free Plain Yogurt
2 c white mushrooms tops and stems (diced)
1 1/2 c Gruyere shredded
Nutrition Information: 
Calories: 
260
Calories from Fat: 
70
Total Fat: 
8g
Saturated Fat: 
4g
Cholesterol: 
20mg
Sodium: 
100mg
Total Carbohydrate: 
36g
Dietary Fiber: 
4g
Sugars: 
4g
Protein: 
12g
Vitamin A: 
6%
Vitamin C: 
60%
Calcium: 
30%
Iron: 
10%

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