Poor in New York: Microwaveable "Baked" Potatoes

When I first moved to NYC, I realized very quickly that I love cooking... but not for myself. It's not nearly as enjoyable. And there's a bunch of cleanup in my tiny kitchen, plus it cost more to buy ingredients... etc.

So I needed filling food that could be bought in bulk and didn't involve the words "peanut butter" or "jelly" (which is a food group in itself, and deserves a blog post in the near future).

Hence the potato.

I now eat this veggie about three times throughout the week. Spuds cost 75 cents a pound, while a small onion is around 70 cents. Cheese is $1.99 for a block, and I buy the family size butter so it lasts for a month.

Grand total for three potato dinners in a week? Under $4.

"But baking these vegetables takes forever!" you say, maybe whining a little bit.

And then I say in my infomercial voice, "No, silly. It only takes a few moments of your time." Watch and learn how to enjoy the incredible, edible, 5 Minute Microwavable Baked Potato:

First rinse off the skin in warm water and get rid of any lingering dirt.

Next, stab the sucker. Put at least one line of holes down each side of the potato and on either end. This is an important step to prevent your dinner from exploding...

Then smear a little butter all over the guy. This will spread into the fork holes you just made and give the potato a creamier taste.

Next, take a damp paper towel and wrap the buttered spud. This step also helps to keep your meal from getting too dry and starchy.

Stick in the microwave for 5 minutes.

In the meantime, cut up your toppings. Cheese, onions, broccoli, etc.

When the potato is done cooking, peel away the paper towel and cut the spud in half. I then like to cut two lines on each side...

And STUFF them! I add cheese and butter, then put back in the microwave for 30 seconds to a minute.

Finally I add my onions, broccoli, crumbled rosemary, salt, pepper, and sometimes a dash of Old Bay.

You could make this and clean up within 15 minutes - plus it's filling/cheap.

And that's how this poor New Yorker rolls...