Quick, easy baked potato by microwave

October 26, 1994|By the editors of Eating Well

Looking for a way to enliven a not-so-exciting dinner, but you've got only 15 minutes? Pop baking potatoes into the microwave, then garnish them with any one of these quick, tasty and healthful toppings.

Sun-dried Tomato and Basil Topping

Makes about 1/2 cup, enough for 4 potatoes

For a nice variation of this quick topping, add 1 tablespoon chopped black olives.

6 sun-dried tomatoes, not packed in oil ( 1/4 cup)

1/4 cup slivered fresh basil leaves

1 tablespoon capers

1 clove garlic, finely chopped

2 teaspoons olive oil, preferably extra-virgin

salt & freshly ground black pepper to taste

In a small bowl, pour 1 cup boiling water over sun-dried tomatoes. Let soak for 5 to 10 minutes to soften, then drain and cut into thin slivers. In a small bowl, combine the tomatoes, basil, capers, garlic and olive oil. Season with salt and pepper. Spoon the mixture over hot baked potatoes and serve.

Cheddar Cheese and Broccoli Topping

Makes about 1 cup, enough for 4 potatoes

1 cup 1 percent milk

2 tablespoons all-purpose white flour

2 ounces sharp Cheddar cheese, grated ( 1/2 cup)

1 cup cooked small broccoli florets

salt and cayenne pepper to taste

In a small saucepan, heat 3/4 cup of the milk over medium heat until steaming, about 4 minutes. In a cup, stir together flour and the remaining 1/4 cup milk until smooth. Add to the hot milk, stirring constantly until the mixture boils and thickens. Remove from heat and stir in cheese. Season with salt and cayenne.

Distribute broccoli over hot baked potatoes, top with the cheese sauce and serve.

Greek Salad Topping

1 large vine-ripened tomato, seeded and diced (about 1 cup)

2 tablespoons chopped onions

1 tablespoon coarsely chopped black olives (about 4 olives)

2 teaspoons red-wine vinegar

1 1/2 teaspoon olive oil, preferably extra-virgin

1/2 teaspoon dried oregano

salt and freshly ground black pepper to taste

1/4 cup crumbled feta cheese

In a small bowl, combine all ingredients except feta cheese. Spoon the mixture on top of hot baked potatoes. Sprinkle the feta on top and serve.

Makes about 1 cup, enough for 4 potatoes

Remoulade Sauce

Serves 4

1/4 cup reduced-fat mayonnaise

1/4 cup chopped tomatoes

2 scallions, finely chopped

2 tablespoons nonfat sour cream

2 teaspoons chopped capers

1 tablespoon Dijon mustard

1 tablespoon sweet relish or chopped gherkins

1 teaspoon Worcestershire sauce

salt and cayenne pepper to taste

In a small bowl, combine all ingredients. Spoon the mixture over hot baked potatoes and serve.

Makes about 1 cup, enough for 4 potatoes.

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