For a warm, easy, winter dinner, a baked potato is a blank canvas. Go easy and simple – just add some butter, cheese, sour cream, and chopped fresh veggies such as scallions black olives, sweet peppers. Or deck it out with leftover beans or chili, or freshly steamed veggies like broccoli, carrots, green beans, edamame. So many options. Moreover this is one that the little ones can help to cook and assemble.
This one’s dressed up with turkey sausage, steamed broccoli, parmesan, sour cream and some salt and black pepper.
Ingredients: big baking potato and whatever toppings you want to add once its done
Instructions (fun from the get go):
- stab each potato a few times all around with a fork (or you could skip this part if you want an exploded potato, giant mess and perhaps a busted microwave)
- coat with a light sheen of olive oil (optional. I read that softer skins help the spud to cook more thoroughly and quickly, but I have never done this)
- place in a single layer on a plate and microwave for 5 minutes. Same goes if cooking more than one.
- turn each potato over and microwave another 5 minutes
- remove from microwave
- make one slice lengthwise along the top
- chop up or spread out the insides
- add toppings and eat
A quick trick to expose the innards: place fingers and thumb of each hand at each end of the potato, as if you are going to pinch back together the long cut you made in the top of the potato. Then push your fingers and thumbs together, toward the center of the potato, forcing all the insides up and out. This’ll expose lots of steaming surface area for the butter, cheese and/or for planting that broccoli forest on the top.