Receta 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.
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.
Ingredients:
1 large
- russet potato, scrub
- salt and
- pepper, to taste
- 1 tablespoon
- butter
- 2 tablespoons
- shredded cheddar cheese
- chives,
garnish
Directions:
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!