- 2 [8-ounce / 227-g each] baking potatoes
- 1 tablespoon [15 g] butter
- 1/2 teaspoon [2.5 mL] Worcestershire sauce
- 4 ounces [125 mL] canned corn kernels, drained
- 1 ounce [28 g] walnuts, chopped
- 2 tablespoons [30 mL] plain yogurt
- Salt and pepper, to taste
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- Prick potatoes; transfer potatoes into microwave-oven, over paper toweling; microwave on 'MAXIMUM' for 8 1/2 to 9 minutes, turning and moving potatoes at half-time.
- Wrap potatoes in al foil; set aside for 5 minutes.
- Slice-off top of each potato, reserving slices.
- Spoon out and mash potato meat; mix together with butter and Worcestershire sauce.
- Mix in corn kernels, chopped walnuts and yogurt; season with salt and pepper.
- Stuff potato skins with mixture; top with reserved potato slices.
- Arrange stuffed potatoes onto a plate, lined with paper toweling.
- Reheat potatoes on 'MAXIMUM' for 5 to 6 minutes, turning potatoes twice.
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