Have you ever been confused at the grocery store by the numerous varieties of potatoes? Which potato is best for our particular use? Starchy potatoes, such as russets and many sweet potatoes, are very absorbent and are great for baking and frying. Pretty red-skinned and fingerling potatoes, which are a bit waxier, are ideal for soups and salads. They hold their shape well during cooking. Yukon God, blue and purple potatoes, are all-purpose potatoes. They are good for roasting, mashing, and baking. This recipe uses the microwave to bake the potato—a very quick method that will allow you to prepare baked potatoes for a weeknight dinner. But if you want to bake a potato in the oven, simply pierce the potato with a fork and rub it down with oil. Set the potato on a wire rack set over a baking sheet, which keeps the potato elevated and allows air to circulate all around for even cooking.
Alison Miksch; Prop Styling: Mindi Shapiro Levine; Food Styling: Margaret Monroe Dickey
Spanakopita “Baked” Potato Recipe
Servings Per Recipe:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.