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Garlic mushrooms jackets

#1
I'm hoping someone can help me. I was on SW website 2 days ago and a recipe popped up for garlic mushroom jackets which involved taking the ins out of the potato and mixing it with creme Fraiche but I didn't write down the method. Now when I go on the website I can't find the recipe. Ive brought all the ingredients and was looking forward to this for my dinner tonight.

Can anybody help pleeeeeeease???
 
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#2
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Serves: 4
Prep time: 15 minutes
Cook time:
Syns per serving:
Extra EasyFREEOriginalFREE*greenFREE
(*Add 6 Syns if not using jacket potatoes as a Healthy Extra)

4 baked jacket potatoes (227g/8oz raw weight)
8 tbsp fat free natural fromage frais
283g/10oz closed cap mushrooms
2 garlic cloves
3 tbsp chicken stock made with Bovril
1 tbsp freshly chopped mixed herbs


1. 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. Keep warm.

2. 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.

3. Spoon the mushrooms on top of the potatoes and sprinkle with the herbs. Serve immediately with a mixed chunky salad.
 
#4
ermintrude said:
It's here: Log in, register or sign up - Slimming World

Serves: 4
Prep time: 15 minutes
Cook time:
Syns per serving:
Extra EasyFREEOriginalFREE*greenFREE
(*Add 6 Syns if not using jacket potatoes as a Healthy Extra)

4 baked jacket potatoes (227g/8oz raw weight)
8 tbsp fat free natural fromage frais
283g/10oz closed cap mushrooms
2 garlic cloves
3 tbsp chicken stock made with Bovril
1 tbsp freshly chopped mixed herbs

1. 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. Keep warm.

2. 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.

3. Spoon the mushrooms on top of the potatoes and sprinkle with the herbs. Serve immediately with a mixed chunky salad.
You are most fabulous I looked everywhere for it and couldn't find it! Thankyou I shall think of you when I'm enjoying my dinner hehehe x
 


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