Ingredients
2 potatoes, Russet or Idaho Type 500 g
1 tsp olive oil 5 mL
2 tsp unsalted butter 9 g
2 green onions / scallions, chopped 30g
salt to taste
pepper to taste
Nutritional value
per 1 serving (210g) excluding optional ingredients
Amount% DV ** DV = Daily Value
Calories230
Lipides6 g9%
saturated 2.5 g
G14 trans + 0.2%
Cholestérol10 mg
Sodium20 mg1%
Glucides41 g14%
Fibres5 g18%
Sucres3 g
Protéines5 g
Vitamin A6%
Vitamin C35%
Calcium4%
Fer15%
Before starting
For good success, it is important to use elongated potato Russet or Idaho type which, because of their high starch content gives a light and floury result.
Can be cooked potatoes or conventional oven or in the microwave, as desired. The baking is longer but ensures a crispy skin; to prefer when you can cook at the same time as another food, for energy saving and time!
Preparation
Bake
Preheat oven to 205ºC / 400ºF.
Clean the potatoes and prick them in order to allow steam to escape and avoid they burst. Coat with oil and sprinkle with salt. Place them in the center of the oven and cook until tender, about 60 minutes, depending on size. (You can slightly reduce the cooking time by wrapping the potatoes individually in aluminum foil, but it does soften the skin and makes the wet flesh).
Cooking in the microwave
Clean potatoes, prick them so they do not burst during cooking and place them on a paper towel in the oven. Cook on High. The time required for a medium potato is about 8 minutes in a medium oven power (700W). If more than one potato is cooked at the same time, the cooking time must be increased. Return potato once during cooking, if the microwave oven is not provided with a turntable. Let stand 2 minutes before serving, wrapped in a paper towel.
Garnish
Once cooked, cut the potato in half, carefully remove the flesh with a spoon, taking care not to damage the skin. Mash the flesh into a bowl, add the butter, chopped green onions, salt and pepper. Put all in the peels and put the potatoes in the oven under the broiler for 2-3 minutes to warm up and get a light golden brown.
One can also simply cut the potatoes in half, add the garnish on top and serve.
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