2 | potatoes, Russet or Idaho type | 500 g | |
1 tsp | olive oil | 5 mL | |
2 tsp | butter, unsalted | 9 g | |
2 | green onions/scallions, chopped | ||
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Oblong-shaped Russet or Idaho potatoes are the ones to use in this recipe because their high starch content yields a fluffy baked potato.
Potatoes may be baked in a traditional oven, cooked in an outdoor grill or in a microwave, the choice being a matter of personal preference : baking is longer, but yields a crusty skin. It should be the preferred method when baking the potatoes with other food to save energy and time.
Baking method
Preheat the oven to 205ºC/400ºF.
Clean the potatoes, then prick them a few times with a fork to allow the humidity to escape without bursting the skin while cooking. Coat the potatoes with the oil, sprinkle with salt, then bake them in the middle of the oven for about 1 hour, depending on the size of the potatoes. (The baking time could be slightly reduced by wrapping each potato individually in aluminum foil, since the heat trapped inside would help cooking. The result would be a softer skin and a moist flesh).
Outdoor grill method
Clean the potatoes then wrap them individually in aluminum foil. They are ready after 45 to 60 min, depending on their size.
Microwave method
Clean the potatoes, then prick them a few times with a fork and place them on a paper towel in the microwave. The cooking time at maximum power is about 8 min for one potato, depending on the size of the potato and the power of the oven (The cooking time must be increased when more than one potato is cooked at the same time). Turn the potatoes once at the halfway point if the oven does not have a turntable. Let the potatoes stand 2 min, wrapped in paper towels before serving.
Garnish
Halve the potatoes lengthwise, scoop out the flesh using a spoon, paying attention not to damage the "shells". Mash the flesh in a bowl, stir in the butter and chopped scallions. Season with salt and pepper, then put the mixture back into the skins. Place the potatoes back into the oven under the top broiler for 2-3 min until they are warm and slightly golden-coloured.
Alternatively, the broiling step can be skipped and the halved potatoes may be just garnished and served right away.
per 1 serving (210 g)
Amount % Daily Value |
Calories 230 |
Fat 6 g 9 % |
Saturated
2.6 g
14 % |
Cholesterol 10 mg |
Sodium 20 mg 1 % |
Carbohydrate 41 g 14 % |
Fibre 5 g 18 % |
Sugars 3 g |
Net Carbs 36 g |
Protein 5 g |
Vitamin A 7 % |
Vitamin C 35 % |
Calcium 4 % |
Iron 16 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Vegetables | 0 |
Fats | 1 |
Family very pleased with this recipe.
Simple and delicious. I ended up combining the cooking methods. I cooked them in the microwave and then broiled them quickly in the oven. I had some pre-shredded 4-cheese blend that I mixed in with the mashed potatoes and it was perfect. All I was missing was bacon and sour cream to make them all-dressed!