Baked Potato with Curried Mushrooms
INGREDIENTS:
1 lg Baking potato
1 ts Vegetable oil
1 tb Chopped onion
4 Stalks asparagus, cut
-diagonally in 1" lengths
Half small carrot, thinly
-sliced
3 tb Light sour cream
Pepper and salt
1 lg Baking potato
1 ts Vegetable oil
1 tb Chopped onion
4 Stalks asparagus, cut
-diagonally in 1" lengths
Half small carrot, thinly
-sliced
3 tb Light sour cream
Pepper and salt
Scrub potato; prick several times with fork. Microwave at High, turning once, for about 5 minutes or until tender. Wrap in paper towel; let stand 5 minutes. (Or bake potato in 425?F oven or toaster oven for 1 hour or until tender.)
Meanwhile, in small saucepan, heat oil over medium heat; cook onion, asparagus and carrot, stirring, for about 4 minutes or until tender-crisp. Reduce heat to low. Stir in sour cream, and pepper to taste; heat through.
Cut potato in half and mash pulp with fork; season with salt and pepper to taste. Spoon asparagus mixture over potato. Makes 1 serving.
Meanwhile, in small saucepan, heat oil over medium heat; cook onion, asparagus and carrot, stirring, for about 4 minutes or until tender-crisp. Reduce heat to low. Stir in sour cream, and pepper to taste; heat through.
Cut potato in half and mash pulp with fork; season with salt and pepper to taste. Spoon asparagus mixture over potato. Makes 1 serving.