Shown with an achiote (a Latin American spice blend) seasoned beef patty (thus the red-orange color), steamed summer squash and onions (my husbands favorite)
Although baked potatoes in their skin (called Jacket Potatoes in Britain) are certainly not unique to America. But I have always thought of them as American comfort food, so I’m including them in our exposé on American classic foods.
I wish I could take credit for this “recipe”, but another low-carber brought this up on one of my low-carb forums. I finally was able to find a moderately large turnip in the grocery store and tried this tonight. Man, oh man! Upon tasting, I was in baked potato heaven for sure! This tastes JUST like a baked red skin potato, slightly sweet and not mealy like most types of white bakers! No taste of turnip at all! Now this comment is coming from someone who for YEARS picked the turnips out of the turnip greens pot; who didn’t care for turnips stir-fried, boiled or oil fried. Always found them bitter. My husband likes them even less than me! But I tell you, the way to cook these things is to microwave them!!! No taste of turnip at all! Just the creamy, sweet taste of a buttery red-skin potato!
The skin is textured about like a potato skin, but it will not get crispy and is bitter, so DO NOT EAT TURNIP PEELINGS. Just eat the soft inner flesh. My husband even agreed these do not taste like turnips cooked this way! It’s pure magic what happens in that microwave! So now I can have my baked “potato” with grilled steaks once again! I’m so delighted to have learned about this method of cooking turnips! This “potato” recipe is Induction friendly!
INGREDIENTS:
4 whole 4-5 oz. turnips (larger ones if you can find them)
8 tsp. butter (2 tsp. per “potato” serving)
DIRECTIONS: Wash and scrub the turnips under running water. Trip the stem end flat and cut the point off the tip of the turnip as well. Poke the turnip skin several times to avoid rupturing during cooking. Place on microwave turntable. Cook on HI for about 3 minutes. Turn over and cook on HI for about 3 more minutes. They should be thoroughly soft when done. Split and place 2 tsp. butter on each turnip. Feel free to add the traditional baked potato toppings like sour cream, cheese, bacon bits and chives, however those are not calculated in the nutritional info below.
NUTRITIONAL INFO: Serves 2, each whole “potato” serving contains:
230 cals, 20.5 g fat, 11.2 g carbs, 4.4 g fiber, 6.8g NET CARBS, 1.7 g protein, 60.2 mg sodium
Buttoni's Low-Carb Recipes 
My nickname at work is Google (I’m told it’s because I know a little bit about everything) and I wouldn’t have known not to eat the peelings 😉 Now my question is, do you peel yours prior to cooking? And how deep do you peel? I made these once before and just sliced them in half and scooped out the centers and they were delicious. I’m wondering if I could peel them first to save some hassle and cooking time?
You said this was induction friendlyplease give instructions for induction method.
No special instructions for induction-friendly, Yvonne. It’s OK for Induction exactly as written. 🙂
I made fried potatoes (turnips) with onions and bell peppers and it was really good. I cooked in butter and I don’t think anyone would have known they were not potatoes
Yes, that method is very good, but not quite a “baked” potato. With a steak, got to be a “baked” potato. 🙂
Not fond of Potato Salad? Yikes. get me outta here.
We all have our likes and dislikes. Something about COLD potatoes turns me off. It’s kinda like my husband who LOVES buttered, steamed cauliflower, but just let me mash it up into cauli-puree and he is grossed out. Exact same food and ingredients, just mashed up. Go figure. 🙂
I make a beef and potato(turnip) dish and it turns out divine ..I cook sliced turnips and I saute them in coconut oil then I add chopped onions and a bag of prepared fajita beef I add some herb-ox beef bouillon and then some soy sauce and garlic powder and 1 pack of splenda while its cooking …then at the end I add a little xanthan gum I don’t really measure the soy sauce because some people might find it too salty if they add as much as I do so they would have to do it to taste …Yes turnips are wonderful
Oooo. Your dish sounds good! I may try that soon!
I wouldnt know because I have never had a turnip before! You cant forget about us newbies! Gonna try this tonight tho and will remember to take off the peeling!
OK, I am convinced. Tasted just like a baked potato! I did put low fat cheese and chives on it. I would think you can make it into anything you would use a potato for.
Oh, WONDERFUL! Glad you tried and LIKED them, Shelly. I keep tellin’ folks they just have to try it one time to believe it. Now granted, I usually only eat them with charcoal-grilled steak, but man they sure taste like a potato when eaten with steak, IMHO. Delighted you enjoyed them! 🙂
I wonder how they would be made into “potato” salad?
I’ve done hash browns with turnips and baked fries. Never thought about potato salad as I’m not fond of it. Might be OK though. TRY it sometime! Would love to hear how that comes out!
I cooked the turnips per the instructions, then I placed in a food processor with a few pats of butter, and OMG!!! It was just like having mashed potatoes, but with a little texture. I am so excited about the recipe!! My new fave with steak.
I hope you peeled them. The skin is bitter.
I was going to say the same! Please edit this to say peel them before eating. some may not know
I’ve edited it in red…….but who doesn’t know you don’t eat turnip peelings? You don’t when they are boiled, so why would baking them be any different? Just sayin. 🙂