1 lb (5-6) potato
½ lb frozen mushroom
4 tbsp vegetable oil
3.5 oz (100 g) green salad leaf
Salt and pepper on your taste
½ tsp carry powder
1 tbsp lemon juice
2 tbsp orange juice
3.5 oz (100 g) low-fat mayonnaise
Defrost the mushrooms; wash, dry, cut, and stir-fry them with a vegetable oil.
Wash and peel the potatoes, dry out, and make deep cuts (but not to end) on every potato.
Insert 1 tsp of fried mushrooms into every cut on potatoes.
Pre-heat an oven to 400 F (190 C).
Cover a baking sheet with a piece of a foil, sprinkle with the vegetable oil.
Place potatoes on the sheet, sprinkle with the vegetable oil, and cover with an other piece of foil.
Bake for 30-35 minutes.
Meanwhile, make a sauce: whip all ingredients for sauce together.
At the end of a baking time, remove the upper piece of foil, and pour sauce on top of potatoes.
Bake for 5 minutes more.
Serve hot with green salad leaves.