Information:

• Serves - 4
• Prep. time - 15 minutes
• Syns per serving - n/a

Ingredients:

• 4 baked jacket potatoes (230g raw weight)
• 8 tbsp fat free natural fromage frais
• 283g/10oz closed cap mushrooms
• 2 garlic cloves
• 3 tbsp chicken stock (or vegetable)
• 1 tbsp freshly chopped mixed herbs

Method:

• 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.
• 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.
• Spoon the mushrooms on top of the potatoes and sprinkle with the herbs. Serve immediately with a mixed chunky salad.