Baked Potatoes – Quick, spicy & tasty

Posted by admin | Diets & Dieting,Recipes,Vegetarian | Saturday 2 April 2011 3:12 am

This one is my filler recipe. If someone drops in suddenly and it doesn’t look like there might be enough to go round, this is a favorite of mine. Or sometimes, just because I don’t find what’s for dinner satisfying enough. The best thing about it is it tastes almost as good if you don’t have the time for the oven and baking, and if it’s just for myself, I often dispense with the baking.

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4 large potatoes scrubbed clean
2 green chillies
1 large tomato
3/4 cup grated cheese, cheddar will do.
2 tablespoons soya sauce
1 tablespoon ketchup
2 tablespoons lemon juice squeezes
1 tablesppon Tabasco sauce
1/2 teaspoon sugar
1 teaspoon butter
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon
Salt to taste

Cut the potatoes in halves, wide side up. Put them in a bowl of water – enough to just cover, add a teaspoon of salt and set them to boil in the microwave for 6 minutes.

Turn on the oven to the highest heat.

Meanwhile chop up the chillies and tomatoes.

Mix together the soya sauce, ketchup, lemon juice, Tabasco, and sugar. Stir vigorously and set aside.

The potatoes should be done. Drain them carefully.

Lay them all out on your greased oven dish. Keeping each steady with a fork, use a teaspoon to make 2-3 digs into each center. Smear a dab of butter over each top.
Sprinkle the tomatoes and chilies all over, pour over with the soya-ketchup mixture, turn the oven down and pop them in for 15 minutes.
baked potatoes

The potatoes in this photograph are chopped up smaller because I didn’t have enough.

Take them out; quickly sprinkle on the cheese, basil and pepper and put them back in for another 7 minutes at most.

I usually don’t have to add any more salt than what’s used for boiling the potatoes, thanks to all the dressings and the cheese. It depends on individual taste of course.

    If you’re going to do this entirely in the microwave they need to be microwaved to almost-but-not-quite the softness you’d like to eat them at; most likely 10 minutes on full power. Don’t let them get soft enough to fall apart though. Take them out, drain and prepare them on a plate as described above. Put them back into the microwave for just 3 minutes to cook the tomatoes a bit. Take them out, sprinkle cheese, basil and pepper and put it back in for just 40 seconds on high power. I believe they’re as tasty as the baked version and take less than half the time, though admittedly the crispness of baked potatoes has no comparison.

Either way, enjoy piping hot.

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