| Home | “The following recipe is so delicious that I wouldn’t mind having it as a one course meal every day until the whole bag of potatoes was gone!” |
Any of the following true of you?
1. No time to eat in restaurants.
2. Not much time to cook.
3. No time to wash dishes.
4. No time to eat more than once or twice a day.
5. Not much time for grocery shopping.
If so, then this recipe may be for you!
I used to think that the only way to make baked potatoes the main meal of the day was to serve them with lots of sour cream. Boy, was I wrong! The following recipe is so delicious that I wouldn’t mind having it as a one-course meal every day until the whole bag of potatoes was gone!
This recipe uses two microwavable, disposable paper bowls¹, four rubber bands, and a plastic spoon¹ as the only cooking / eating utensils. It does not require any perishable ingredients such as fresh vegetables or dairy products (Butter will keep for months in the freezer!), so you only need to stock up on groceries once every few weeks!
Using two paper bowls¹ and four rubber bands, you can make a disposable “pressure cooker” for your microwave. The purpose of a pressure cooker is to speed up cooking time, save energy, and so the ingredients don’t dry out.
1. Add approximately 13 ounces of peeled potatoes (Make sure to peel off all green areas. See: Beware of Eating Green Potatoes) or sweet potatoes (Enough to fill the bowl ⅔ full after they are “mashed.”) to a 20 oz. disposable paper bowl¹.
2. Put 2 tablespoons (¼ stick) of butter in the center of the bowl on top of the potatoes. (The butter may be room temperature, refrigerated, or even frozen.)
3. Add a liberal amount of salt.
4. Add a liberal amount of curry powder.
5. Add some chili powder.
6. Add some powdered basil.
7. Place a second 20 oz. disposable paper bowl upside down on top of the first.
8. Secure the two bowls together using four equally spaced rubber bands.
9. Microwave on high for 3 minutes for small potatoes, 4 minutes for medium, or 5 minutes if you use just one large potato.
10. After removing the assembly from the microwave, remove the rubber bands and set them aside.
11. Set the top paper bowl aside.
12. While holding each potato with a fork, use a disposable plastic spoon¹ to shave off all off the soft portion.
13. Break up the soft portion into small pieces, and mix with the butter and spices.
14. Add as much as another 2 tablespoons (¼ stick) of butter. (optional)
15. Repeat steps 7 through 13 using 3 minutes for step #9.
16. If there is any portion of the potatoes that is still too hard to cut with the plastic spoon, then repeat steps 7 through 13 again.
17. Mix in approximately 2 handfuls of tomato puree.
18. Using your fingers, break off chunks from a solid block of American style cheese, such as Kraft® Velveeta,™ placing them in a pile in the center of the bowl² on top of the potato / tomato puree mixture.
19. Microwave on high for an additional 2 minutes.
20. Mix immediately, before the cheese has a chance to cool off.
21. Serve while still warm including the plastic spoon.
¹ At Wal-Mart®, I’ve purchased Dixie®
brand 20 oz. microwavable paper bowls in packages of 30 for US$2.97
and Diamond® brand plastic spoons in packages of 48
for US$.96.
² The reason for confining the cheese to the center of the bowl is so that the melting cheese does not touch the edge of the bowl and climb up the side.
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