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1
Using a fork, poke each potato 5 times on all sides.
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2
Place the potatoes in a microwave-safe dish large enough for them to lie side by side.
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3
Cover the dish loosely with a paper towel.
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4
Microwave on high for 3 minutes.
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5
Flip the potatoes, being careful not to burn yourself, and continue microwaving an additional 2 to 3 minutes, or until they are tender through.
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6
Cut an opening about 4 inches long in the top of each potato and open it wide enough to spoon 1/2 teaspoon butter and 2 teaspoons brown sugar evenly into the center.
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7
Return the dish to the microwave and cook another 15 to 30 seconds, or until the butter and sugar are melted.
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8
Mash the butter and sugar mixture into the cooked potato to distribute.
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9
Serve immediately.
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10
Preheat the oven to 400F.
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11
Using a fork, poke each potato 5 times on all sides.
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12
Wrap each potato completely in aluminum foil.
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13
Bake them for 40 to 45 minutes, or until the potatoes are tender through.
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14
Unwrap the potatoes.
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15
Cut an opening about 4 inches long in the top of each potato, and open it wide enough to spoon 1/2 teaspoon butter and 2 teaspoons brown sugar evenly into the center.
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16
Rewrap the potatoes and bake them for an additional 2 minutes, or until the butter and sugar are melted.
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17
Mash the butter and sugar mixture into the cooked potato to distribute.
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18
Serve immediately.
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19
Each serving has:
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20
Calories: 162
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21
Protein: 3g
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22
Carbohydrates: 36g
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23
Fat: 1g
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24
Saturated Fat: <1g
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25
Cholesterol: 3mg
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26
Fiber: 5g
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27
Sodium: 109mg
