1 medium russet potatoScrub and dry the potato. Prick with a sharp knife about 10 times. Oil the skin, moisten the top, and sprinkle on the coarse salt. Microwave on high (1250 W) for 4 minutes or so. Cut lengthwise and then across, and press together edges to form a pocket. Scoop the butter or margarine into the hollow, mix in, add the cottage cheese, top with the sour cream, and garnish with chives or green onions.
vegetable oil
kosher salt
1 T tub margarine or butter
1/3 c low-fat cottage cheese
2 T low-fat sour cream
1 t chopped chives or green onions (optional)
What's hot on Dr Daddy Cooks?
- Scallops and Egg Noodles in Cream-Garlic Sauce
- One-Pan Easy Mac and Cheese
- Meatballs, Peppers, Mushrooms, and Onions in a Tomato Sauce (for Pasta)
- Improvised Steamer for Plates and Shallow Bowls
- A Sound Knife Set for a Serious Cook
- Cornmeal-Crusted Fried Chicken Livers
- Crispy Toaster-Oven Frites
- Five-Spice Braised Chicken Wings
- Leg of Lamb Roasted with Potatoes and Garlic
- Wok-Grilled Snow Crab

Tuesday, October 9, 2012
Microwave Potato Meal
Recorded October 9, 2012. Tasty, nutritious, cheap, and fast. Breakfast or lunch or dinner. Oiling the skin, keeps it tender in the microwave, and the crust of salt adds flavor and texture.
Subscribe to:
Posts (Atom)