For best results, use oblong baking potatoes. One ten-ounce potato yields
two generous servings. For the healthy, low calorie version, any combination of the following ingredients may be used: Skim milk or evaporated skim milk, fat free liquid coffee creamer, cream cheese, cottage cheese, sour cream, chip dip, or chicken broth. Butter sprinkles or low
cal no cholesterol spreads are naturally the preferred choices here. Use
regular products for the caloric version.
The following seasonings may be used according to taste in both recipes:
onion and garlic flakes, salt or powder, fresh or freeze dried chives, parsley,
onion or garlic, season salt, and, of course good old salt and pepper.
Thoroughly scrub and deeply prick one large unpeeled baking potato in
several spots. Place in microwave safe bowl or casserole and cover with inverted lid if the utensil is plastic. If using glassware, the cover can be used normally
because steam can easily escape. Cook for 3 to 4 minutes on high power.
Using oven mitts, turn potato and repeat cooking cycle. Allow covered dish to set on countertop 5 minutes before mashing with meat fork or potato masher. The
extremely hot internal temperature permits your adding cold ingredients straight from the refrigerator. The specific amounts will vary according to the
potato's moisture content and the desired creaminess of the finished product. Either the standard beaters or the whisk attachment of an electric mixer may be used for the final whipping process. You may now wish to heat on full power about two minutes before serving. Before bringing the spuds to the table, stir
thoroughly to insure even heat distribution.