!
Baked Potatoes – Not just a side dish any more!
White potatoes, red potatoes, russet potatoes, Idaho potatoes, sweet potatoes, and yams are just some of the varieties of potatoes traditionally served as “Side Dishes” to the meat and vegetable meal traditionally served at meals world wide. We have roasted, boiled them, fried, baked, twice baked, mashed and even shredded and whipped them. No other food has beat and molded and then served in so many different ways. Did you know that smaller potatoes like the white or red when cooked will stay firm while the larger russet with the higher starch count and larger grains will cook to a lighter, fluffier texture?
There are several schools of thought on how to prepare the best potato; traditionally laying them in the oven on a shelf has been the preferred favorite. But, with the introduction of the microwave to the kitchen we now have an alternative.
Preparing potatoes in the oven – Baked Potatoes.
Few people can agree on the way to bake a potato in the oven. One school of thought says to wash your potato and wrap it with foil and place it on a middle shelf in a 350 degree oven for about two hours. Another says don’t wrap them just place them in on a shelf. Some say to stab them with a fork before you put them in the oven; others say to stab them just before serving them. Restaurants often serve them on the plate still wrapped in their foil and have even been known to abuse the poor potato by cutting it open with a knife. One thing is certain; there is no bad way to make a potato.
But now we have the microwave. No longer do you have to wait 2 hours to have a baked potato in the oven; now in 3 – 4 minutes you can have a firm, flakey potato. There are claims that the microwave actually bakes a more nutritious potato than a conventional oven, because the potato is exposed to less nutrient-draining heat for a shorter period of time. Add a little butter, salt, pepper, and some cheese and you do not just have a side dish anymore, you have a meal!
How to prepare your potatoes for cooking in the microwave-
Potatoes should be scrubbed, dried, you do not need to prick with a fork, your choice, and place 1 – 4 potatoes in your Spud Bag. Cook according to your oven's guidelines. Don't exceed the cooking time, as potatoes will continue to cook after they're removed from the oven. Allow the micro waved potato to remain wrapped in the Spud Bag for about two minutes after removing it from the microwave oven and before serving. Serve immediately, this ensures the crispy skin and dry, fluffy interior.
What is the Spud Bag and why does it work?
The Spud Bag is a handcrafted 100% organic cotton fabric, and thermal cotton liner. Safe for foods as there has been no chemicals in contact with these materials you are going to use with your foods. It works by keeping the moisture in the bag and providing a thermal pouch in which to more evenly cook your potatoes. The result is a moist flakey baked potato with superior flavor and texture. Be aware that there many out there that have used polyester batting, threads, fabrics with dyes in them, and even a company in Illinois that applied fire retardant chemicals to their bags. Please read disclaimer below before you order your Spud Bag.
Baked Potatoes – Not just a side dish anymore
What is quicker or easier than rinsing and putting a spud in the microwave, wait for the ping and with a warm vegetable and cheese or a dab of butter and a sprinkling of salt, you have an instant meal. Now with a few toppings we have turned a traditional side dish into a nutritious and flavorful meal in just a few, short minutes.
Some topping suggestions –
Here's a really mouth-watering list of potential potato toppings, just to get you in the mood:
Salsa (preferably chilled)
Chili, grated cheese, and a bit of chopped onion
Taco Meat and shredded lettuce, taco seasoning
Sautéed mushrooms (this one seems quite popular)
Creamed Corn
Pizza sauce and grated mozzarella
Cheese and beans
Chili con carne
Mixed vegetables
Brie, Stilton or grated mature Cheddar
Bacon bits & shredded cheese, sour cream
Cheddar and beans
Cheese and tomato
Hamburger, salsa, cheese
Cold cottage cheese with onion and chives, or lightly dressed coleslaw
Corned beef and horseradish
Scrambled egg, tomato, and green pepper
Vegetable beef soup
Wisconsin Cheese soup
Butter with black onion seeds and a little salt
Slices of smoked sausage (smoked sausage can be heated in a microwave)
Sauerkraut.
Be Creative! Use whatever you have in the pantry/fridge/freezer - virtually anything goes well in potatoes! Lunchmeats are fantastic when chopped up, as is tuna. Cheese and butter are always winners; spices are fun to experiment with.. Little vegetables, such as peas and corn kernels are a great addition, and add some salsa or play around with the dips and sauces you have in the fridge is always rewarding. Make each potato different - liven up your meal!
Disclaimer for Spud Bags: Please use the Spud Bags according to your microwave instructions and do not leave bags unattended when using. Not recommended for use in microwaves without a working turntable. There have been reports of scorching in some of the newer more powerful microwaves with higher wattage. The use of these designs does not imply that I ensure the safety of these bags. You must determine for yourself if they are safe to use in your microwave. All microwaves have different power levels and so I cannot make recommendations that have not been tested for safety. In other words, use the potato bags at your own risk!
Cooking times will vary from microwave to microwave. If your oven has a potato button try it for time first. In our oven we have found that 3:15 is enough time for a single fist size potato and 4 that size take about 10 minutes. Our oven does have the potato setting and we push the time for three potatoes when we are preparing four for supper. Be careful when removing your spud bag from the microwave, it will be very hot.
Practical and useful! Put up to 4 washed potatoes in the pouch and microwave as usual. Potatoes will be like oven-baked and easily fluffed with a fork. Pouches are machine wash and dryable!
Great gift for your secret sister, office exchange, Mother’s Day gift, wedding and anniversary gift, retirement gift, keep one in your camper; at the office! A wonderful hostess or house warming gift!
Can also be used to microwave other veggies; like baby carrots, Brussels sprouts, broccoli and asparagus.
Instructions included with each bag.
Order your Spud Bag today!
Here is something for the sweet tooth!
A friend e-mailed these two microwave fudge recipes to me, thought I’d pass them on!
Marshmallow Cream Fudge
Microwave Cooking Time: 15-17 minutes
Ingredients:
1/2 cup butter/margarine
2 cups sugar
1 carton (5 oz.) evaporated milk (2/3cup)
1pk (12 oz) semi-sweet chocolate morsels OR 2 cups milk chocolate Morsels)
1 Jar (7-10 oz) marshmallow cream
1 tbsp vanilla
1 cup nuts, chopped (optional)
Place butter in 9x9x2 inch dish. Heat in microwave on full power for one minute or until melted; blend in sugar and evaporated milk. Mix well. Cook in microwave on level eight (medium to high) for 15-17 minutes or until softball stage (until a few drops of mixture shape into soft balls when dropped into cold water) is reached. Stir mixture frequently during cooking time. Blend in chocolate morsels, marshmallow cream, vanilla and nuts. Stir until smooth. Chill until firm. Cut into one-inch squares. Store in an airtight container.
Rich Chocolate Fudge
Microwave Cooking Time: 20-22 minutes
Ingredients:
4 cups sugar
1 13 1/2-ounce can evaporated milk
1-cup butter or margarine
1 12-ounce pack semi-sweet chocolate chips
1 7-ounce jar creamy marshmallow
1 tsp vanilla
1 cup chopped nuts
In a 16-cup (4-L) microwave-safe bowl, mix together sugar, evaporated milk and butter or margarine. Microwave at high for 20 to 22 minutes, until a few drops of mixture shape into soft balls when dropped into cold water.
While cooking, stir every five minutes.
Remove from oven; stir in chocolate chips and creamy marshmallow; beat until completely blended in. Add vanilla and chopped nuts; mix.
If you prefer thick pieces, pour mixture into a buttered eight-inch (22-cm) square pan; if you prefer thin pieces, pour mixture into a buttered 12 x 7 x 2-inch (30 x 18 x 5-cm) rectangular pan. Cool completely before cutting, into squares.
 "Click to enlarge image(s)")
