Creamy Stuffed Potatoes

Serves: 4

Ingredients:

2 large washed potatoes (7 ounces/220 g each)
1/4 cup fat-reduced mayonnaise
2 spring onions (shallots), finely chopped
1 teaspoon seeded mustard
Paprika

Microwave Method:

1. Pierce potatoes with a fork on each side.
2. Place on turntable, cook for 5-7 minutes on HIGH, turning over halfway through cooking.
3. Wrap each potato in foil. Allow to stand for 4-5 minutes.
4. Combine mayonnaise, spring onions and mustard.
5. Cut each potato in half, scoop out flesh, leaving a shell. Mix with mayonnaise.
6. Spoon filling back into shells.
7. Sprinkle with paprika.
8. Place on a dinner plate, cook for 2-3 minutes on HIGH.
9. Serve hot as a vegetable accompaniment.

Convection Microwave Method:

1. Place potatoes on turntable, cook for 17-19 minutes on HIGH MIX/ROAST, turning over halfway through cooking.
2. Combine mayonnaise, spring onions and mustard.
3. Cut each potato in half, scoop out flesh, leaving a shell. Mix with mayonnaise.
4. Place potato shell onto Low Rack, cook for 5-7 minutes on HIGH MIX/ROAST (400 degrees F/200 degrees C).
5. Spoon filling back into shells.
6. Sprinkle with paprika.
7. Place on Low Rack, cook for 5-7 minutes on HIGH MIX/ROAST (400 degrees F/200 degrees C).
8. Serve hot as a vegetable accompaniment.

1 serve = 3 g fat, no saturated fat.

Herbed Potatoes

Serves: 4-6

Ingredients:

1.5 pound (750 g) baby potatoes, peeled and halved
1 cup water
2 ounces (60 g) butter
1 tablespoon brown sugar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves

Microwave Method:

1. Place potatoes and water in a bowl. Cover and cook for 8-10 minutes on HIGH, or until tender. Drain and keep warm.
2. Melt butter for 1 minute on HIGH. Stir in sugar and herbs.
3. Pour herb butter over potatoes and toss until potatoes are well coated. Serve hot.

Paprika Potatoes

Ingredients:

2 new potatoes (approx. 5 ounces/160 g each)
1 small onion, chopped
2 rashers bacon, chopped
1 tablespoon olive oil
3 teaspoons hot paprika

Microwave Method:

1. Cut potatoes into 1 inch (3 cm) cubes (leaving skin on).
2. Place onion, bacon, olive oil and paprika in a heat proof bowl. Cook for 2 minutes on HIGH.
3. Add potatoes. Cover and cook 5-6 minutes on HIGH or until tender. Stir halfway through cooking.

Convection Microwave Method:

1. Preheat oven to 500 degrees F (250 degrees C).
2. Cut potatoes into 1 inch (3 cm) cubes (leaving skin on).
3. Place potatoes, onion, bacon, olive oil and paprika in a heat proof dish.
4. Cook for 20-25 minutes on LOW MIX/BAKE, stirring twice during cooking.

Stuffed Jacket Potatoes

Ingredients:

2 medium jacket potatoes
1 rasher bacon, chopped
2 spring onions (shallots), chopped
1 tablespoon butter
1/4 cup grated tasty cheese
Salt and pepper
Paprika

Microwave Method:

1. Pierce potatoes with a fork. Cook for 4-5 minutes on HIGH, turning over halfway through cooking.
2. Cut a lid from top of each potato and scoop out pulp with a teaspoon, being careful not to break skins.
3. Place bacon, spring onions and butter in a small bowl. Cook for 1-2 minutes on HIGH.
4. Stir in cheese, salt and pepper and potato pulp.
5. Spoon mixture into potato shells. Sprinkle with paprika.
6. Heat on a plate for 2-3 minutes on HIGH.
7. Serve immediately.

Currant-glazed Sweet Potato

Serves: 4

Ingredients:

2 large sweet potatoes
1/3 cup redcurrant jelly
2 tablespoons orange juice
Grated rind of 1 orange
Cinnamon to taste

Microwave Method:

1. Peel, wash and dry potatoes.
2. Cut into thick slices.
3. Mix jelly and orange juice, rind and cinnamon together.
4. Heat for 20-30 seconds on HIGH.
5. Place potato slices onto a pie plate.
6. Pour over jelly baste.
7. Cook for 5-8 minutes on HIGH, basting 2-3 times during cooking.
8. Stand for 2-3 minutes before serving.

Convection Microwave Method:

1. Peel, wash and dry potatoes.
2. Cut into thick slices.
3. Mix jelly and orange juice, rind and cinnamon together.
4. Heat for 20-30 seconds on HIGH.
5. Preheat oven to 425 degrees F (220 degrees C).
6. Place potato slices on a greased pizza tray.
7. Pour over jelly baste.
8. Place on High Rack and cook for 20-25 minutes on LOW MIX/BAKE. Baste 3-4 times during cooking.

NOTE:
If you have time, leave potato in jelly baste for 1/2 hour before cooking.

French Onion Potatoes

Serves: 4

Ingredients:

4 medium new potatoes
1 2/3 ounces (50 g) butter, melted
1 packet French onion soup mix

Microwave Method:

1. Peel, wash and dry potatoes.
2. Cut potatoes in half.
3. Brush with melted butter.
4. Toss potatoes in French onion soup mix.
5. Place on a pie plate.
6. Cook for 13-15 minutes on HIGH.

Convection Microwave Method:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Peel, wash and dry potatoes.
3. Cut potatoes in half.
4. Brush with melted butter.
5. Toss potatoes in French onion soup mix.
6. Place on a greased pizza tray.
7. Place on High Rack and cook for 20-25 minutes on LOW MIX/BAKE.

Souffle Potatoes

Serves: 4

Ingredients:

4 large, old potatoes (approx 8 ounces/250 g each), washed
1/2 cup grated Cheddar cheese
4 tablespoons sour cream
1 tablespoon chopped chives
1 tablespoon chopped parsley
Salt and pepper
2 eggs, separated
Extra cheese
Paprika

Microwave Method:

1. Pierce potatoes with a skewer several times. Place directly on turntable for 15 minutes on HIGH.
2. When potatoes are cooked cut a lid off each potato and gently scoop out center. Leave some potato on the skin to form a casing.
3. Combine potato, cheese, sour cream, chives, parsley, salt and pepper, and egg yolks in a food processor. Process until smooth.
4. Beat egg whites until stiff. Fold in potato mixture.
5. Spoon mixture into potato cases. Top with extra cheese and paprika. Place on turntable and cook for 4 minutes on HIGH.

Convection Microwave Method:

1. Pierce potatoes with a skewer several times. Place directly on Low Rack for 15 minutes on HIGH.
2. When potatoes are cooked cut a lid off each potato and gently scoop out center. Leave some potato on the skin to form a casing.
3. Combine potato, cheese, sour cream, chives, parsley, salt and pepper, and egg yolks in a food processor. Process until smooth.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Beat egg whites until stiff. Fold in potato mixture.
6. Spoon mixture into potato cases. Top with extra cheese and paprika. Place potatoes directly on Low Rack and cook for 15 minutes. Serve hot.