COLIN'S BAKED POTATOES
For the best results use Agria potatoes, they are Floury textured potatoes & will have a fluffier texture when cooked & will absorb more fillings & flavours.
A microwaved or baked potato in its skin contains more fibre than two slices of wholemeal bread, making it an excellent high fibre lunch 'base'
In the oven
Baking potatoes in the oven makes the skin go deliciously crunchy & the flesh very fluffy. To shorten baking times, partially cook the potatoes in the microwave & complete baking in the oven so the potatoes will develop a crunchy skin.
As a guide: 4 potatoes microwaved on high power for 10 minutes will need 10-15 minutes in the oven at 200°C
Preheat the oven to 200°C
Pierce potato skin in 2-3 places.
Place potatoes in preheated oven & bake for about an hour (dependent on size).
Potatoes are cooked when soft to touch.
Once cooked, remove from the oven.
Hold potato in an oven cloth & cut a cross in the top.
Squeeze the base to push the flesh out. This lets the steam escape. Top with filling of choice.
Alternatively, cut in hald, carefully scoop the flesh out of the skin taking care not to break the skin.
Mash the flesh & add desired fillings.
Pile the mash back into the potato skins & return to the oven until the tops are golden. Filled potatoes can be pre-made & baked when needed.
In the microwave
Cooking potatoes in the microwave is fast but the potatoes will not develop a crunchy skin as happens in the oven.
Microwaving is ideal when cooking for one or two people.
Pierce each potato several times with a sharp knife.
Place potatoes around the edge of the microwave tray.
Depending on the microwave's power allow 3-4 minutes on high power for each potato. E.g. two potatoes will take 6-8 minutes, three will take 9-12 minutes.
Choose low fat toppings such as lite cream cheese & lite sour cream.
Top with baked beans, chilli sauce, tune or salsa.
Serve with a salad.
*For more information on & the use of potatoes, view the poster, Potato varieties & how they cook.