| 1 | Preheat the oven to 200 c 400°F gas mark Bake the potato in the oven for about 1 hour until cooked: (alternatively microwave on high for approximately 6 minutes). |
| 2 | Meanwhile heat the margarine in a small saucepan and saute with shallots or onion for about 5 minutes until softened. |
| 3 | Add the mushrooms and cook for 2 more minutes. |
| 4 | Add the curry powder and stir well. |
| 5 | Blend the tomato puree and yoghurt. |
| 6 | Add the chopped mint if using, and season with salt and pepper. |
| 7 | Stir into the mushroom mixture and heat gently for one to two minutes stirring constantly. |
| 8 | Split the baked potato and fill with the curried mushroom mixture. |
| 9 | Garnish with a sprig of mint. |
| 10 | Preparation 10 minutes: cooking 1 hour (10 minutes if microwaved) |
