Eosinophilic Esophagitis Friendly Microwave Baked Potato
Total time17 min
Prep time3 min
Cook time12 min
5.0(6)
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Learn more →Ingredients
2 servings
- 2 medium russet potatoes (about 8 oz each)
- 1 tsp olive oil
- ¼ tsp kosher salt
For serving
- 2 tbsp unsalted butter (optional)
Can be omittedunsalted butter
- sour cream, to taste (optional)
Can be omittedsour cream
- shredded cheddar cheese, to taste (optional)
Can be omittedshredded cheddar cheese
- sliced chives or scallion greens, to taste (optional)
Instructions
- 1
Scrub the potatoes under cold water and pat them completely dry with paper towels. Rub each potato all over with the olive oil, then sprinkle evenly with the kosher salt.
- 2
Pierce each potato 8–10 times all over with a fork, going about 1/2 inch deep, to allow steam to escape during cooking.
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