If you can’t find 6-ounce potatoes or don’t have them on hand, you can simply use one 12-ounce potato. Add 1 minute to the microwave cook time if the potato isn’t tender after the 5 to 6 minutes, or an additional 10 to 15 minutes in the oven, and use all of the butter and brown sugar for the one large potato. A 12-ounce potato will make two servings, so the recommendation is to eat only half.
Recipe information
Yield
makes 2 servings
Ingredients
Preparation
Microwave Instructions
Step 1
Using a fork, poke each potato 5 times on all sides. Place the potatoes in a microwave-safe dish large enough for them to lie side by side. Cover the dish loosely with a paper towel. Microwave on high for 3 minutes. Flip the potatoes, being careful not to burn yourself, and continue microwaving an additional 2 to 3 minutes, or until they are tender through. Cut an opening about 4 inches long in the top of each potato and open it wide enough to spoon 1/2 teaspoon butter and 2 teaspoons brown sugar evenly into the center. Return the dish to the microwave and cook another 15 to 30 seconds, or until the butter and sugar are melted. Mash the butter and sugar mixture into the cooked potato to distribute. Serve immediately.
Oven Instructions
Step 2
Preheat the oven to 400°F. Using a fork, poke each potato 5 times on all sides. Wrap each potato completely in aluminum foil. Bake them for 40 to 45 minutes, or until the potatoes are tender through. Unwrap the potatoes. Cut an opening about 4 inches long in the top of each potato, and open it wide enough to spoon 1/2 teaspoon butter and 2 teaspoons brown sugar evenly into the center. Rewrap the potatoes and bake them for an additional 2 minutes, or until the butter and sugar are melted. Mash the butter and sugar mixture into the cooked potato to distribute. Serve immediately.
nutrition information
Step 3
Each serving has:
Step 4
Calories: 162
Step 5
Protein: 3g
Step 6
Carbohydrates: 36g
Step 7
Fat: 1g
Step 8
Saturated Fat: <1g
Step 9
Cholesterol: 3mg
Step 10
Fiber: 5g
Step 11
Sodium: 109mg
