Don't forget these! They are great to eat and easy to top. Although SugarBusters is not a fan of potatoes, I happen to think that they are not bad to mix in every once in a while. Plus they are cheap, relatively quick, filling, and easy to keep around.
I read somewhere this week that you should store your potatoes at room temperature and not in the fridge, because refrigerating them causes the sugar in them to be more sugary or have a higher glycemic index. Also, if you notice green splotches or eyes, just cut those parts off and move on.
The recipe:
Scrub the potato, pierce with a knife and microwave until soft (but not until the skin is wrinkly, unless you like a tough part to your potato like I do!). Top with butter, sour cream, cheese, salsa, chili, beans, ham, or whatever you have left over!
If you have tons of time, you can wash the potato, rub unsalted butter on the outside of the raw potato, rub a small handful of kosher salt on the skin, wrap in aluminum foil and bake until done (350 for 30 minutes or so--depending on the size of the potato).
Serve with green salad/fresh spinach and whatever else you have lying around. I served with 1/2 a turkey and cheese sandwich on wheat bread, tomato slices, fresh spinach and leftover black eyed peas from New Years.
1.3.10
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