Arrange the potatoes in a
12-by-8-inch microwavable casserole and microwave on high 100% for
20-25 minutes, until they are almost done.
Turn the potatoes and rotate the
dish after 10-12 minutes.
Let the potatoes stand, covered,
for 5-10 minutes.
Cut the tops off the potatoes and
scoop out the pulp, leaving a thin shell.
Mash the potato pulp with the
butter and crushed thyme.
Gradually add the cheese soup and
the parsley and beat the mixture until it is light and fluffy.
Spoon the mixture back into the
potato shells and sprinkle with nutmeg.
Return the stuffed potatoes to the
same pan and microwave on high 100% for 7-10 minutes, until they are
hot.
Rearrange after 3-4 minutes.
Serves 6
Cooking Tip :
Baking a potato in the microwave takes
mere minutes. Puncture in a few times, lay it on a paper towel and
microwave on high 100% for 6-8 minutes for a medium size potato, a
minute or two longer for a large potato. Increase the time slightly for
each additional potato. However, if you plan to bake more than 4 or 5
large potatoes, you will do well to use a conventional oven - it will
take about the same length of time.
