Maybe I had too many meals with rice featured on the menu when I was on vacation, but since I came home, I have been craving potatoes. It could be anything from sweet potatoes, russets, yukon, or reds everyday, and I was simply delighted with my spuds!
I noticed this recipe an old issue of some food magazine while sitting at the hair salon, and it required microwaving the russet potatoe before baking it to save time. So when I came home later, I put 4 russets into the microwave for about 5-7 mins, and then in a preheated 450 degree oven for about 25 mins. And since I had made some chilli earlier, I added the chili to the baked potatoe, a couple of all-beef franks, added some chopped onions, chives, cheese and sour cream, and that was the perfect accompliment to a blueberry green salad.