Stuffed baked potatoes | Reader's Digest Asia
A steaming–hot baked potato makes perfect comfort food, and doesn't need lashings of butter and cheese to be delicious. This tasty vegetarian filling combines marinated mushrooms and zucchini for a...
Ingredients
- 4 baking potatoes, about 300 g each
- 2 tablespoons extra virgin olive oil
- 200 g small open–cup mushrooms, about 5 cm in diameter
- 1 large zucchini, about 170 g, sliced
- 1 teaspoon red wine vinegar
- 1 teaspoon dijon mustard
- salt and pepper
- ⅓ cup (10 g) chopped fresh flat–leaf parsley
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