Baked Potato Baked Microwaved Or Grilled Food

QUICK AND EASY GRILLED POTATOES

Steps:

• Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power.
• Preheat a grill for medium heat.
• Brush the potato tops with olive oil, and season with salt and pepper to taste.
• Cook on prepared grill for 15 to 20 minutes, turning once.

BAKED POTATOES ON THE GRILL

Steps:

• Warm up the grill to medium heat.
• Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in. Place potatoes on the grill and close the lid. Grill until fork-tender, rotating every 15 minutes or so, about 1 hour.

GRILLED 'BAKED' POTATOES

Steps:

• Heat greased grill to medium-high heat.
• Pierce potatoes with fork or small sharp knife; rub with oil.
• Microwave potatoes on microwaveable plate on HIGH 8 min. or until tender, turning after 4 min. Transfer from plate to grate of grill.
• Grill 12 to 15 min. or until potatoes are crisp and lightly browned, turning occasionally. Split potatoes. Serve topped with remaining ingredients.

--BAKED POTATO-- BAKED, MICROWAVED OR GRILLED

Steps:

• FOR BAKED:.
• ***************.
• Scrub baking or sweet potatoes thoroughly with a brush.
• Pat dry.
• For soft skins rub the skins with butter, shortening, margarine or oil --OR--.
• Skip rubbing skins.
• Prick potatoes with a fork.
• Wrap each potato in aluminum.
• Bake in 425 degree oven for 40-60 minutes or in a 350 degree oven for
• 70-80 minutes until tender.
• When done, roll each potato gently under your hand.
• Then cut a crisscross in each top with a knife.
• Press in and up on the ends of each potato.
• Add toppings of your choice.
• FOR MICROWAVED:.
• *************************.
• Scrub 6-8 ounce baking or sweet potatoes.
• Pat dry (Do not rub with butter, margarine, shortening or oil).
• Prick with a fork.
• Arrange potatoes on a plate in a spoke fashion.
• Microcook, uncovered, on 100% power(high) until tender.
• 5-7 minutes for one potato.
• 7-9 minutes for two potatoes.
• 13-16 minutes for 4 potatoes.
• Rearranging and turning potatoes over once.
• Let stand 5 minutes.
• When done, roll each potato gently under your hand.
• Then cut a crisscross in each top with a knife.
• Press in and up on the ends of each potato.
• Add toppings of your choice.
• FOR GRILLING:.
• *******************.
• Scrub baking or sweet potatoes.
• Pat Dry.
• For soft skins rub the skins with butter, shortening, margarine or oil.
• Prick potatoes with a fork.
• Wrap each potato in a 7 inch square of heavy foil.
• Grill potatoes on an uncovered grill directly over medium slow coals for 1 to 2 hours or until tender .
• When done, roll each potato gently under your hand.
• Then cut a crisscross in each top with a knife.
• Press in and up on the ends of each potato.
• Add your choice of toppings.

SHORTCUT TWICE-BAKED POTATOES

Steps:

• Poke a few holes in each potato with a paring knife or the tines of a fork. Wrap each potato individually in a paper towel and moisten the paper towels. Place the potatoes in the microwave a few inches apart. Microwave for 5 minutes; flip the potatoes and microwave again until the potatoes are tender, 5 to 6 minutes longer.
• Meanwhile, place a rack in the top third of the oven and preheat to 450 degrees F. Line a baking sheet with foil and set aside. Line a small bowl with a paper towel and set aside. Put the bacon in a large skillet and place over high heat. When you start to hear the bacon sizzle and pop, lower the heat to medium-high or medium and cook, stirring occasionally, until the fat has rendered and the bacon is almost crisp, 8 to 9 minutes.
• Add the onions to the rendered bacon before the bacon gets too crispy. Let the onions cook until translucent and softened, 1 to 2 minutes. Add the garlic and stir until fragrant but not browned, about 30 seconds. Transfer the bacon mixture to the paper towel-lined bowl with a slotted spoon.
• Place the sour cream and butter in a large bowl. Cut the microwaved potatoes in half horizontally. Scoop out the flesh from the potatoes, leaving the skins intact. Place the flesh from the potatoes in a ricer and rice into the bowl with the sour cream. (If you don't have a ricer, place the flesh in the bowl and mash with a potato masher instead.) Add the bacon mixture, chives, 2 heaping tablespoons of Cheddar, salt and pepper. Mix with a rubber spatula. Taste and adjust the seasoning.
• Place the potato skins on the prepared baking sheet and spoon the potato flesh mixture back into skins. Sprinkle the remaining Cheddar over the potatoes and bake in the top third of the oven until the cheese is melted and the filling is heated through, about 10 minutes.

QUICK BAKED POTATOES

Steps:

• Heat oven to 450 degrees Rinse potatoes, and pierce several times with tines of a fork.
• Place on a microwave-safe plate; cover with damp paper towels.
• Microwave at HIGH 8 to 10 minutes.
• Place potatoes in a large jelly-roll pan. Drizzle with olive oil, and sprinkle evenly with sea salt, turning to coat.
• Bake at 450° for 20 minutes or until tender, turning after 10 minutes. Serve with butter and pepper and toppings!