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Serves: 4
Prep time: 15 minutes
Cook time:
Syns per serving:
Extra EasyFREEOriginalFREE*greenFREE
(*Add 6 Syns if not using jacket potatoes as a Healthy Extra)
4 baked jacket potatoes (227g/8oz raw weight)
8 tbsp fat free natural fromage frais
283g/10oz closed cap mushrooms
2 garlic cloves
3 tbsp chicken stock made with Bovril
1 tbsp freshly chopped mixed herbs
1. Bake the potatoes as usual. Scoop the cooked flesh from the potatoes and mash in a mixing bowl. Stir in the yogurt and spoon back into the potato skins. Keep warm.
2. Meanwhile, wipe and quarter the mushrooms, peel and crush the garlic and place in a saucepan with the stock. Cook over a gentle heat for 7 minutes until the mushrooms are cooked through. Remove the mushrooms from the pan with a slotted draining spoon.
3. Spoon the mushrooms on top of the potatoes and sprinkle with the herbs. Serve immediately with a mixed chunky salad.
