°2 potatoes, wine or Idaho type 500 g
°1 teaspoon olive oil 5 ml
°2 teaspoons unsalted butter 9 g
°2 chopped green onions
°1 pinch salt [optional] 0.2 g
°Pepper to taste [optional]
Preheat oven to 205°C/400°F.
Clean and prick the potatoes well to allow steam to escape and prevent them from exploding. Cover with oil and sprinkle with salt. Place in the middle of the oven and cook until cooked through, about 60 minutes, depending on size. (The cooking time can be reduced a little by wrapping the potatoes individually in aluminum foil, but this softens the skin and keeps the pulp moist.)
Clean the potatoes well and wrap them separately in aluminum foil. Cook until tender, 45 to 60 minutes depending on size.
Clean and prick the potatoes well so they don’t explode while cooking, and place them on absorbent paper in the oven. Cook on high power. The average time to make a potato is about 8 minutes in a medium power (700W) oven. If more than one potato is cooked at the same time, the cooking time should be increased. Turn the potatoes over once during cooking, if your microwave doesn’t have a turntable. Leave for 2 minutes before serving, wrapped in absorbent paper.
When done cooking, cut the potatoes in half, then scrape off the pulp with a spoon, being careful not to damage the skin. Crush the meat in a bowl, add butter, chopped green onions, salt and pepper. Put everything in the peels and return the potatoes to the oven for 2-3 minutes under the grill to heat up and get a light golden color.
You can also cut the potatoes in half, garnish on top and serve.
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