Indian Flavored Loaded U.S. Baked Potato

To make the Baked U.S. Potato:

1. Scrub the fresh U.S. Russet potatoes and poke each one all over with a fork
2. Place the U.S. Russet potatoes directly onto the microwave plate and microwave for about 15 minutes. The time depends on the number of potatoes and the size of your potatoes (see cooking tip below).
3. To check if the potato is done, gently squeeze the sides of the potato. If it gives without resistance and starts to open up, it’s ready. If it still seems a bit firm, microwave for another minute at a time until tender.

Cooking Tip: For 2 medium-sized potatoes, start with 10-11 minutes of microwave time. If you have 4 potatoes, start with 15-16 minutes. If your potatoes are different sizes, remove the ones that are already tender and continue cooking only the ones that need additional time.

To make the Kacang Pool:

1. Using a pestle and mortar, pound together the onion and garlic into a paste. Set aside.
2. Open the can of kacang parang and pour the contents with the liquid into a large bowl. Using a fork, gently mash some of the beans and leave some whole for texture. Set it aside.
3. Heat the cooking oil in a large non-stick pan and sauté the pounded onion and garlic till lightly translucent
4. Add in the ground cumin and ground fennel and lightly toast them with the onion and garlic paste for 1 minute till fragrant
5. Add in the kacang parang plus the 3 tablespoons water. Stir well and cook on low heat for about 7 minutes until it gently simmers.
6. Lastly, season with a dash of black pepper. Tip: There is no need to add salt as the canned kacang parang already contains salt. Turn off the heat.

To serve:

1. Carefully slice open the top of the baked U.S. Russet potato and gently mash the flesh inside with a fork.
2. Scoop the kacang pool mixture onto the baked U.S. Russet potato.
3. Garnish with sliced green chili, some finely chopped red onion, chopped tomatoes, parsley and a wedge of lime.