Wednesday, April 2, 2014

Microwave Baked Potato

Mashed, baked or made into French fries, many people often think of the potato as a comfort food. 

This sentiment probably inspired the potato's scientific name, Solanum tuberosum, since solanum is derived from a Latin word meaning "soothing". The potato's name also reflects that it belongs to the Solanaceae family whose other members include tomatoes, eggplants, peppers, and tomatillos.

There are about 100 varieties of edible potatoes. They range in size, shape, color, starch content and flavor. They are often classified as mature potatoes (the large potatoes that we are generally familiar with) and new potatoes (those that are harvested before maturity and are of a much smaller size). Some of the popular varieties of mature potatoes include the Russet Burbank, the White Rose and the Katahdin, while the Red LeSoda and Red Pontiac are two types of new potatoes. There are also delicate fingerling varieties available.

As potatoes have a neutral starchy flavor, they serve as a good complement to many meals. Their texture varies slightly depending upon their preparation, but it can be generally described as rich and creamy.
Research Source: WH Foods

If you want the taste of a slowly baked potato, but don’t have time or aren’t patient enough, or you are new to cooking and don’t know how to bake a potato in the oven, this recipe is for you.

Microwave Baked Potato
Copyrighted 2014, Christine’s Pantry. All rights reserved.

1 large russet potato, scrub
salt and pepper, to taste
1 tablespoon butter
2 tablespoons shredded cheddar cheese
chives, garnish

Scrub and prick the potato all over using a fork. Place on a microwave safe dish.

Cook in the microwave for 10 minutes, turning once. When the potato is tender remove from microwave, and cut in half lengthwise. Add salt and pepper. Mash the inside using a fork. Top with butter and cheese. Return to microwave and cook 1 minute, until cheese is melted. Garnish with chives. Enjoy!

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