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Easy Herb "Baked" Potatoes
Baked potatoes are almost impossible to ruin. Well, with one very notable exception. It is absolutely positively essential that you prick each potato liberally with a fork. If you do not, they will explode. Do not heat or reheat the foil wrapped potatoes without removing the foil first. Aluminum foil and microwaves do not get along well! Because of the wide variance in potato sizes and microwave strengths it might take longer than the initial time to cook your potatoes. They will finish cooking after removed from the microwave, so don't be too concerned about making sure the potatoes are very soft before wrapping them with foil; they should just be somewhat soft.
2 medium baking potatoes
3 tablespoons butter at room temperature
1 tablespoon fresh minced rosemary or 1 teaspoon crumbled dry
1 tablespoon fresh minced thyme or 1 teaspoon crumbled dry
Scrub the potatoes well to remove any dirt and dry well. Liberally prick each potato with a fork. Spread paper towels on the bottom of your microwave oven and place the potatoes about an inch apart in the center of the microwave. Microwave the potatoes on high for 8 minutes. The potatoes should yield slightly to gentle pressure. If they do not, return and repeat in 2 minute cycles until they do yield to pressure. Remove the potatoes and wrap tightly in foil. Let stand for 5 minutes. Split the potatoes in half and add the butter and herbs and rewrap. Let sit for another 5 minutes. Serve hot.
Makes 2 servings.
Preparation Time: 5 minutes
Cooking Time: 8 minutes
Sitting Time: 10 minutes
Total Time: 23 minutes
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