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 e 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).