On to business, though. To continue the College Microwave Basics, this week: potatoes. I have always heard that you could cook potatoes in the microwave but it wasn't until my friend showed me Real Simple's 14 Surprising Uses for Your Microwave that I actually saw the details:
While the microwave won't give you a baked potato with a crisp skin, it will cook the average russet in about 4 minutes. You can simultaneously cook as many as will fit. (The general rule for heating more food is to check for doneness every 30 seconds beyond the regular cooking time.) Prick the potatoes all over with a fork and cook for 2 minutes. Turn them over and cook for 2 to 3 minutes longer.
Quick note: before you cook the potato wash it, so that you can eat the skin
Classics: Add the butter, add some chopped chives, or sour cream.
Something new and fun: Potatoes work really well as a foil for almost any other flavor mixture. The potato I made has chopped up roasted red peppers, cream cheese, and minced garlic. Quick note on red peppers: incredible things, one of my favorite foods of all time. The one downside is that to get them at a decent price, you have to buy them in fairly large quantity. Therefore, more on these peppers will follow in posts after this as I try to eat through the whole can.
-Cut the potato in half and scoop out the inside of each half
-Mix in some cream cheese, curry powder, and thawed frozen spinach
-Put everything back into the potato skins and grate some cheddar or other semisoft cheese on top
-Microwave for 30-45 seconds or until the cheese is melted
Add basil or parsley with Parmesan cheese and olive oil or try bay seasoning and salt.
So enjoy! Omnom