Submitted by jennifer_ann7
After washing the potatoes & piercing them, rub cooking oil over them. Microwave for approximately 6 minutes per potato. Before serving, wrap each potato in a paper towel for 5 minutes. This helps keep the steam in so the potato is fluffier & more moist when you cut into it.
Submitted by Foghorn Leghorn
When cutting the skin off of any kind of potato before cooking it, place the peeled potato in a pan of water. This will prevent the potato from turning brown while you peel the rest.
Submitted by Carli
| 2 c. water | ½ c. diced carrots | |
| ¼ c. chopped onion | ¼ tsp pepper | |
| 2 c. diced potatoes | ½ c. diced celery | |
| 1 tsp salt | 1 c. chopped ham |
| ¼ c. butter | 2 c. milk | |
| ¼ c. flour | 2 c. grated cheddar cheese |
Submitted by Wally
Serves 6
| 2 carrots | 2 stalks celery | |
| 4 cloves garlic | 1 medium onion or 3 shallots | |
| 6 medium potatoes | 1 box chicken stock or broth | |
| 1 bunch fresh parsley or 2 tbsp dried | 3 cans condensed milk | |
| 2 tbsp butter | 2 tbsp flour | |
| 6 dashes Worcestershire sauce | 8 dashes Chalula Hot Sauce (or your favorite) | |
| ½ slab of cooked bacon | salt & pepper |
Chef’s Note: You can also make this into Clam Chowder by adding 1lb of steamed fresh clams (12 oz canned clams, drained works too) to the soup about 10 minutes before serving. Make it into a chicken corn chowder by adding 4 boneless, skinless chicken breasts (boiled & shredded) & 1 can whole kernel corn into the soup at the same time as the sauces, bacon, and spice (step 4). If thickness of soup is not to your liking when completed, whisk 1 tsp of cornstarch & 1 tbsp of water together until the cornstarch is dissolved. Add this mixture to the soup & it should thicken immediately. Be aware that the roué will not thicken until it reaches a boiling point.
Serves 4
| 4 large baking potatoes | 2 tbsp butter or margarine | |
| ½ c. chopped onion | ¾ c. shredded reduced-fat Cheddar cheese, divided | |
| ¼ c. reduced-fat sour cream | 2 tsp dried chives | |
| Salt & Pepper |