Monday, February 16, 2009

A new twist on baked potatoes

I love potatoes. They come in different shapes, colors, and you can do many tasty things with them. I have recently discovered my favorite method of making a baked potato. This method creates a crisp skin with a flaky, dryish (as apposed to steamy) center. If you like your potatoes steamy and soft, almost wet, then this method is not for you. :)

2 medium sized potatos (I used a red-skinned Yukon)
1/2 onion, sliced into thing rings
1 garlic clove
freshly grated parmesan cheese

Prick the potatoes with a fork and then microwave for 3 minutes. Turn over and cook another 3-5 minutes. Check periodically for done-ness with a fork (should be quite soft and the skin should be bubbly). When they are done, wrap in foil and let sit for a couple of minutes.

Meanwhile, caramelize onions in a bit of olive oil. Add garlic and salt at the end and saute for just a minute.

Open potato and top with onions and cheese. Yum!

Yield: 2 servings

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