As fall blows in with full force, I’m beginning to crave warm comfort foods. No more crisp salads, no more deli sandwiches. I want steam from my meal to waft into my face as I take a bite and try not to burn my tongue. Last night, a baked potato sounded perfect, but after a long day at work, I didn’t feel like waiting for nearly an hour while the tuber heated up in the oven. So what was an impatient girl to do? I used my brain, looked up above the stove, and opened the microwave instead. Within ten minutes, I cut into my potato and filled my happy tummy.
Use your favorite tomato-based pasta sauce. I used extra homemade sauce from my enchiladas, and the chili in it gave the baked potato a wonderful depth. Cheddar, mozzarella, or Parmesan cheese would all work well.
1 medium potato
⅓ c. tomato sauce
2 tbsp grated cheese
salt & pepper
- Poke lots and lots of holes in the potato using a fork. Place potato in the microwave and cook for 4 minutes. Turn the potato over and cook for another 4 minutes. (Times may vary with the size of the potato or the microwave.)
- Let potato rest for 1-2 minutes. Heat up the tomato sauce in the microwave while waiting.
- Cut potato once from end to end and twice across to make six square-ish sections. Mash each section down with a fork. Season with salt and pepper.
- Pour tomato sauce over the smashed potato and sprinkle cheese on top. Serve hot.