Thinly slice 2 med red potatoes, cube 1 med green pepper and thinly slice 1 med onion. Combine all in a 2 qt microwavalbe casserole dish. Sprinkle with 1/4 cup water, 1/2 t seasoned salt, 1/2 t pepper and dot 1 T margarine. Cover with wax papper and microwave on high 9-10 minutes, stirring every 3 minutes.
Twice Baked Potatoes:
6 scrubbed baking potatoes
1.5 c nonfat sour cream
1/2 t salt
1 c grated low fat cheddar cheese
1/2 c finely chopped green onion
Preheat oven to 400*. Prick Potatoes. Bake 1 hr or until done. Let cool. Scoop pulp into a medium bowl; leaving about 1/4 of potato in shell. Add sour cream to pulp; whip with electric mixer. Stir in cheese, onion. Stuff shells with mixture and sprinkle with paprika. place on baking sheet and bake at 400 for 15-20 minutes until heated through.
Note: We cheat with this recipe and cook the potatoes in the microwave--about 12 minutes on high for 4 potatoes (make sure you prick with a fork first)
1 small onion
2 T olive oil or vegetable oil (or butter/margarine)
1 t seasoned salt
1/4 t pepper
shredded cheese (optional)
Preheat oven to 450* or grill to med-high. Spray aluminum foil with cooking spray.
Center onion in foil and layer potatoes on top. Drizzle with oil (or dot with butter) & sprinkle with seasonings. Fold foil into a packet & bake or grill (30-35 min in oven, or 15-20 min on grill). If adding cheese, after the packets have cooked and are ready, open carefully, add shredded cheese, and close packet loosely to keep heat in.
Herb Medley Potatoes:
1/2 c. olive oil
1/2 c. balsamic vinaigrette
1/4 c. chopped shallots
5 t fresh or 2 t dried thyme
5 t fresh or 2 t dried rosemary
2 t chopped fennel seeds
3 lb med red skin potatoes each cut into 8 wedges
3 lb med yukon potatoes each cut into 8 wedges.
Preheat oven to 400*. Oil 2 large baking sheets. Whisk all ingredients (sans potatoes), add potatoes and toss to coat. Bake for 1 hour, stirring and turning occasionally. When done, recoat with oil mix and serve.