Salads and appetizers
Baked Potato
Cooking does more than fill the stomach... Cooking is an art and a pleasure, and that is exactly what our friend from the Shaw Tabkhin El Yom page, "Jihan," proves to us, as she creates one dish after another, even if that dish is... just a baked potato :)
Total time30 min
Prep10 min
Cook20 min
Yield2 servings
DifficultyEasy
ReviewsNo public ratings yet
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Recipe tags
Salads and appetizersInternationalVegetarianGluten freeNut freeEgg free
Ingredients
- 1 large potato
- Salt and mixed spices, as desired
- 1/2 cup fresh or canned mushrooms
- 2 tablespoons yogurt
- 2 tablespoons labneh
- Carrot
- Fried onion
- 1/2 cup corn
- The baked potato recipe and this lovely photo are from the talented artist and friend of the Shaw Tabkhin El Yom website:
- Jihan Lio
- Click on Jihan's name to visit her personal page on our site and see the details of all her recipes
Method
- Wash the potato... cut it in half and season it with whatever spices you like.
- Place the stuffed potato on a baking tray and put it in a preheated oven at 180°C until the potato is cooked through.
- You can stuff the potato with whatever you have on hand or prefer, but here Jihan stuffed the baked potato with mushrooms, mushroom sauce, tzatziki (a mixture of yogurt and labneh), carrot, fried onion, and corn....
