- Prep Time : 15 minutes
- Cook Time : 30 minutes
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.
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.
poon the mushrooms on top of the potatoes and sprinkle with the herbs.
Serve immediately with a mixed chunky salad.