One of my favorite sayings is, “There is no right or wrong in eating.” Never apologize for not liking certain foods. Preferences are personal and are everyone’s right.
They can make it difficult to organize a meal that pleases everyone, though. One way to keep family dining stress-free is to let everyone choose the ingredients they like. Set up a baked potato bar.
Choose russet or sweet potatoes. Or bake a variety and let everyone select. Try Okinawan sweet potatoes, southern yams or Japanese Yama sweet potatoes.
It’s so easy, using a microwave to “bake” potatoes one at a time. My microwave takes just 10 minutes. Or bake all of them at once in the oven at 350 degrees for 1 hour. Make cleanup easy by using a disposable foil baking pan or cover your baking sheet with foil.
Serve the potatoes with any variety of condiments.
Traditionally, baked russets go with butter, sour cream, chives, cheddar cheese and bacon bits. But you could add cream cheese, chopped tomatoes, pickled jalapeno peppers, broccoli, peas, black beans, chopped onions and cilantro. There are no rules.
One of my favorite combinations is more like a dessert: Top a baked Japanese Yama potato with butter, maple syrup, toasted pecans and a sprinkle of cinnamon. Just like one of my favorite indulgences – sweet potato pie. You can even add macadamia nuts, marshmallows, sliced bananas, toasted coconut flakes or chocolate chips.
Look forward to a pleasant family night, when everyone gets to eat what they choose.
BAKED POTATO, 2 WAYS
By Lynette Lo Tom
- 1 russet potato or Yama sweet potato or yam
>> Russet potato toppings:
- 2 slices fried bacon, chopped
- 2 tablespoons butter
- 2 tablespoons sour cream
- 1/4 cup chopped chives or green onions
- >> Sweet potato or yam toppings:
- 2 tablespoons butter
- 1/8 to 1/4 cup maple syrup
- 1/4 cup toasted pecans
- 1/4 teaspoon cinnamon
Wash potato and poke holes in skin using a knife or fork. Place on a microwaveable plate and cook uncovered until tender, about 10 minutes. Or place on a foil-covered baking sheet and bake 1 hour in a 350-degree oven.
Slice potato lengthwise. While hot, top with butter and sour cream (for russet) or butter and maple syrup (for sweet potato).
Add remaining toppings. Serves 1.
Nutritional information unavailable.
”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at @brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
