Cooking baked potatoes is not as boring as it seems

Baked potatoes have been a popular side dish for many years. In addition to baking, the versatile potato can be boiled, simmered in a crock pot, or fried. But baking is still one of the most popular ways to cook a potato.

Potatoes are baked in a conventional oven or in a microwave. They can also be baked in foil on a barbecue grill.

Choose the potatoes you use for baking wisely. They should be firm and free of wrinkles and stems growing from the eyes. Select medium sized potatoes; all potatoes should be (close to) the same size and shape.

To bake in a conventional oven:

1. Preheat your oven to 450°F.

2. Rub all the dirt off the potatoes and dry them well.

3. Pierce each potato to allow steam to escape.

4. Rub potatoes with oil before baking. This will keep the moisture inside the potato and make the skin a little crispy. Some people may want to remove this step.

4. Place potatoes on a baking sheet and bake for 50 to 60 minutes, or until tender when pierced with a fork.

To bake in a microwave oven:

1. Wash the potatoes and dry them well.

2. Poke holes in the potatoes to allow steam to prevent them from exploding in the microwave.

3. Cook 10 to 15 minutes, depending on how many potatoes are put in the oven.

4. Potatoes should be allowed to rest for 5-10 minutes to finish cooking.

To serve a baked potato:

1. Cut each potato in half.

2. Squeeze each half from both ends to loosen potato from skin.

3. Top your entire masterpiece with your favorite topping: Butter, broccoli and cheese, bacon, or sour cream are delicious toppings.

Here’s a recipe for a fancier main course that’s suitable for company.

Tuna Stuffed Potatoes

(For 4 people)

Ingredients:

4 hot baked potatoes

1/2 cup hot milk

2 green onions, chopped

1 egg

2 tablespoons of butter or margarine

1 teaspoon salt

pinch of cayenne pepper

1 medium tomato, diced

1 can (7 1/2 oz.) tuna, drained

2 tablespoons grated Parmesan cheese

Parsley to decorate

Instructions:

1. Cut a thin slice from one flat side of each potato. Scoop out the insides into a bowl. Puree, adding hot milk; beat until fluffy.

2. Add the green onions, egg and butter, beating well. Season with salt and pepper. Add the tomato and tuna.

3. Pile this mixture back onto the skins, forming a tall mound (the skins will pile up about 3 inches more).

4. Sprinkle with Parmesan cheese

5. Place on a baking sheet. Bake at 400°F for 10 minutes or until heated through.

Here are some more tips that will help:

*Use a muffin tin to keep the potatoes upright for even baking.

* You can cut the baking time in half by skewering with a “potato nail”.

* Cook extra for hash browns for breakfast tomorrow.

As you can see, baked potatoes don’t have to be plain and boring. Use interesting ingredients for “twice” baked potatoes or use unexpected toppings to keep this side dish from getting boring.

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