Recipe: Potato Supreme

A fast & delicious meal for people who don’t cook.

My book, The “Secret Science” of Weight Loss, included all of the recipes I was using at the time. But I’ve added a few since then! So I’m starting a recipe series. (This one is in the book, but I’ve expanded the instructions and added some options.)

Note: This article contains Amazon affiliate links.

1. Preparation
   — Rinse the potato(s), picking out any “eyes” (arsenic forms there).
   — If you see green under the skin when you do that, peel it completely.
   — (the potato was exposed to sunlight. The green layer contains arsenic)
2. Nuke a potato to “bake” it
   — You can also bake it if you prefer, but nuking is faster
   — The goal is “still firm on the inside”
   — A fork should enter easily, but encounter resistance in the middle
   (not too much, but some)
   — The less resistance, the more fully cooked the starch, so it’s sweeter.
   — But it’s the “resistant starch” that feeds the gut, so you want a blend.
   — About 3 minutes for a medium potato works for me.
   — Adjust up or down depending on size/number of potatoes
3. Cut into sections
   — One long cut end-to-end down the middle of the top
   — Turn 90 degrees and make a long cut down the side
   — Then cut across into bite-sized sections (1/2" to 3/4")
4. Big pat of butter
   — I use Land of Lakes Butter & Olive Oil blend
   — It spreads easily, tastes good, and is reasonably healthy.
   — 1 large tsp for a medium potato (I like butter!)