Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    potato -- (6 oz), scrubbed
   1      teaspoon      margarine
   1                    shallot or small onion -- chopped
   2      ounces        mushrooms -- sliced
   1      teaspoon      mild curry powder
   1      teaspoon      tomato puree
   1      tablespoon    low fat natural yogurt
   1      teaspoon      fresh mint -- (or)
     1/2  teaspoon      dried mint -- optional
                        salt and pepper
   1      sprig         fresh mint -- to garnish

Preparation:

1. Preheat the oven to 400F. 2. Bake the potato in the oven for about 1 hour until cooked: (alternatively microwave on high for approximately 6 minutes). 3. Meanwhile heat the margarine in a small saucepan and saut‚ 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 yogurt. 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).