Serves: 5

* See note below.

* "If you're not sure about using a sharp knife safely, ask an adult to help you cut the potato. Sprinkle cooked potato with 1 tablespoon grated Parmesan cheese if you wish." 1. Thoroughly wash with water 1 medium russet potato. Be sure potato is clean. Pat dry with paper towels. 2. With a sharp knife, cut potato in half lengthwise. Cut each half into four equal "sticks" or long wedges. Arrange in two rings around outer edge of a 9-inch microwavable pie plate. Set aside until later. 3. Place in a small microwavable cup or bowl 2 tablespoons butter or margarine. 4. Microwave, uncovered, at 100% power (700 watts) for 30 seconds or until melted. Spoon over potato sticks. 5. Lightly sprinkle with garlic salt and pepper.

Cover with plastic wrap, folding one corner of wrap back so steam can escape while cooking.

6. Microwave at 100% power for 3 minutes. Turn pie plate one-fourth turn. Microwave at 100% power 2 to 3 minutes longer or until potatoes are soft when stuck with a fork.

7. Place pie plate directly on a wooden board or heatproof surface. Carefully remove plastic wrap. Using hot pads, tilt pie plate and spoon butter or margarine over potato.

8. Sprinkle potato sticks evenly with 1 tablespoon dried Italian bread crumbs.

Cover pie plate with foil. Wait for 5 minutes.

9. Eat with your fingers. Serve with a napkin.

More Recipes from the More From Your Microwave Cookbook:
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Saucy Potato Casserole
Summer's Bounty
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Veggies In A Shell
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