This spud's for you

re: This spud's for you

Donna Freedman — Fri, 21 Mar 2008 21:59:13 GMT

Bam: I'd just use the kind of timer you can put your lights on when you're away. The one I own is from GE and it's called a "random vacation 7-day timer." All I need is ONE day and time when I'm cooking, though.

Thanks for reading.

re: This spud's for you

bam — Fri, 21 Mar 2008 06:03:17 GMT

What kind of timer do you use with the crockpot?

re: This spud's for you

GeeWhizzer — Sat, 17 Nov 2007 08:57:58 GMT

Can also microwave spuds. Punch them with a fork for steam holes. Wrap tightly in a paper towel. May have to experiment a little on the time and power setting to get it right -- every microwave and type of potato is different. Start off conservatively, then move up, so you don't waste (burn or explode) any potatoes. Let potato sit wrapped for several minutes after miked, it is still baking inside. Usually takes just a few minutes to mike and a few minutes to finish baking down while it sits.

re: This spud's for you

Alexandra — Fri, 16 Nov 2007 20:02:43 GMT

Better yet... bake up a batch on Sunday (I like to rub them with extra virgin olive oil and then rub on kosher salt before baking)... once they cool, wrap in cellophane. Bring one to work each day. One big can of chili can last a week -- and tastes awesome over a baked potato. This is a nutritious, filling and frugal lunch.

Once the potatoes have been baked, they can also be cubed or sliced. An easy inexpensive meal is to wrap them in foil, with salmon fillet (buy by the bag at Walmart) and a veggie. Bake at 400 for twenty to twenty five minutes. A cheap dinner that doesn't make a mess.

For a cheap breakfast, mash up or cube a previously baked potato, mix with an egg or two, add a small amount of cheese. Nuke it up and enjoy!