Top it with anything you’ve got tucked away in your dorm’s minifridge (well, maybe don’t top it with your hidden Natty Light stash), and it’ll probably taste delicious. Some people go for the classic sour cream, some like to throw in cheese and bacon. You don’t want to overcook it.Ĭheck the potato, and if it’s done, start loading it up with toppings. Seasoning makes the difference between a good baked potato and a lame, boring one.įinally, microwave for 5 minutes. Depending on the size of your potato, you might wanna keep it in longer, or less. If you’re feeling extra adventurous, you can even use the oil, potato, and microwave to make some potato chips. Not only does the oil add a little flavor, it’s supposed to keep the potato’s skin from wrinkling or from being too tough. Then, rub the potato with olive oil or vegetable oil. This is important because the holes allow steam to escape from the potato – just four or five fork jabs will do. Poke some holes into the potato with a fork. Brush potatoes with olive oil and sprinkle with coarse salt, pressing it gingerly. Place potatoes on a microwavable plate and microwave for 6 minutes, turning halfway through the process. Just don’t use soap, or else you’ll ruin the potato. While oven heats, scrub potatoes under cold water, dry with a towel and pierce a few times on each side with a fork. You don’t want to eat a dirt covered potato. Place the potato on a microwave safe plate and cook on high for 5 minutes. I used Yukon Gold.īe sure to wash your potato. Baked potatoes in the microwave Pierce the skin like in the oven method. First, choose your potato (we suggest Russet potatoes or Yukon Gold).
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