1.
Russet potatoes - also known as Idaho or baking potatoes - are the best potatoes for baking in the microwave. This is due to their high starch content, which yields extra fluffy baked potatoes.
2.
Use a potato brush under cool running water to clean your potato.
3.
Prick the potato about 5 times with a fork to allow the steam to escape.
4.
Place the potato on top of a piece of paper toweling in the microwave. When cooking three or more potatoes, be sure to arrange them like spokes on a wheel.
5.
Cook for 3 -4 minutes on high power.
6.
Turn them over side-to-side and length-wise and cook an additional 3 -4 minutes. If preparing more potatoes and depending on the size of them, you will need to add additional cooking time, perhaps up to about 12 minutes.
2 tablespoons butter
2 tablespoons all-purpose flour
1-cup milk
1 ½ cups shredded Cheddar cheese salt and ground pepper to taste (optional)
1.
_______________________________________________________________________
2.
_______________________________________________________________________
3.
_______________________________________________________________________
4.
_______________________________________________________________________
Yield: _______________________________
1.
What tool will you use to whisk the flour into the butter? _____________________
2.
Why is the milk poured into the flour mixture slowly? ________________________
3.
What ingredient will help thicken the mixture? _____________________________

2 tablespoons butter
1 ½ cups shredded Cheddar cheese
2 tablespoons all-purpose flour
1-cup milk salt and ground pepper to taste (optional)
1.
Melt butter in a saucepan over medium heat; whisk flour into butter until smooth.
2.
Slowly pour milk into butter mixture and stir with a wooden or nylon spoon to combine.
3.
Cook and stir until mixture thickens, about 3 minutes.
4.
Add Cheddar cheese and stir until cheese is melted, about 3 minutes more.
Yield: About 1 cup of Mornay Sauce.