HOW TO COOK POTATO IN MICROWAVE RECIPES

Steps:

• Cut off the brown ends from the brussels sprouts and discard.
• Put brussels sprouts in a microwave-safe bowl and add water. Cover the bowl with a microwave-safe lid.
• Put the bowl with brussels sprouts in the microwave and microwave on High for 6 minutes.
• Carefully remove cooked brussels sprouts from the microwave and drain.
• Season brussels sprouts with seasonings of your choice (I like to sprinkle them with salt, pepper and garlic powder, drizzle with extra-virgin olive oil and toss to coat).

Steps:

• Scrub the potatoes. Use a clean sponge or vegetable brush to scrub 1 to 2 sweet potatoes thoroughly under running water and pat dry. Trim away any blemishes with a paring knife.
• Pierce with a knife or fork. Prick each potato four or five times all over with a paring knife or fork to allow steam to escape.
• Optional: Rub with olive oil, salt, and pepper. If desired, rub the potatoes with olive oil, then sprinkle with kosher salt and black pepper.
• Microwave for 5 minutes. Place the potatoes on a microwave-safe plate. Microwave at 100% power for 5 minutes. If your microwave does not have a rotating turntable, flip the potatoes after 2 minutes for even cooking.
• Check the potatoes. When ready, the potatoes should be easily pierced with a fork or paring knife all the way to the center. Continue to microwave in 1-minute bursts as needed until the potatoes are cooked through. Use oven mitts to remove the dish from the microwave.
• Optional: Crisp the potatoes in the oven. If you’d like crispier skin, arrange a rack 4 inches from the broiler element and heat the broiler to high while the potatoes are microwaving. Place the microwaved potatoes directly on the oven rack. Broil until the skin is dry and crisp, about 6 minutes.
• Serve the potatoes. Use a knife to split the potatoes lengthwise, then fluff the flesh with a fork.