Healthy Mediterranean Kitchen: Baked Potato with Mushrooms and Beans.

Growing up, baked potato was one of the comfort food that I've enjoyed . Who does not love perfectly baked potato shells filled with yummy buttery cheesy mash. Growing up, I remember my mom preparing them often. Her baked potatoes were loaded with butter, cheese and sausages. The version that I have created in this recipe, is absolutely guilt free, it is kids- friendly, vegetarian , could be tweaked to a vegan version and it is loaded with plant based protein. The source of protein I've used here was mashed pinto beans . If your kids are not into beans then this is the perfect way to sneak beans into their diet.
This Recipe is very versatile. You could add whatever you like into the baked potatoes shells, broccoli and cheese or black beans and salsa. Also this recipe is very easy to prepare, you can actually prepare it ahead of time and store it in the freezer or fridge .
This dish could be served as a main dish with a side of green salad or soup. Bon appetite !!

Ingredient:

For the potato mash:

8 Russets potato.
1/4 cup EVOO ( extra virgin olive oil).
1/2 cup 0% fat Greek yogurt. For my vegan friends you could replace yogurt for silkened tofu.
1/3 cup Organic soy milk or almond milk
1/2 cup Parmesan cheese or vegan cheese.
Salt and pepper to taste.

For the Mushrooms and beans Saute:

A small package of Mushroom ( White or Cremini ).
one Medium onion, finely minced.
3 garlics crushed
1/2 a can of fat free refried beans ( I use Trader Joes canned fat free refried beans ) or you can use any other kind of bean.
3/4 cup Frozen corn or fresh corn.
Salt and pepper.

Direction:

Preheat the oven to 425 , bake the potatoes for 1 hour. Once the potatoes are baked, take them out and reduce the oven temperature to 400.

Cut each potato in half and scoop out the flesh , be gentle not to tear the potato's skin, as you are going to use them as a shell for your potato mash.

In a big bowl, place the potatoes flesh, add to it the EVOO, Greek yogurt, organic soy milk and the Parmesan cheese. Add salt and pepper to taste . Mash the mixture with a potatoes masher , until everything is well incorporated. At this point you can taste your potato mash and adjust seasoning.

In a pan, saute the Onion until gold and transparent, then add the garlic, saute for 1 minute then add your mushrooms. Continue to saute for about 8 minutes until mushrooms are wilted. At this point add your beans and corn. Add salt and plenty of pepper and cook for another 8 minutes .