Tomato Mushroom Baked Potato with Chive Sauce

For the tomato mushroom baked potato with chive sauce, boil the potatoes until soft (not too soft).

Mix finely chopped mushrooms with finely chopped onion, tomato concassee (blanched, peeled, seeded diced tomatoes), thyme, salt, pepper and parsley.

Mix finely chopped basil, garlic, salt and pepper with the canola oil.

Cut potatoes in the middle so that there is enough room for the filling. Put the mixed ingredients inside, drizzle the seasoned oil over them.

Bake in the oven at 220°C for about 10 minutes, depending on the size of the potatoes. Mix the yogurt with the chives, salt and pepper and serve the baked potatoes with it.

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