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 quite 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 
I have to try this. Sounds yummy!
You’re going to be amazed, Anita. I promise. Would love to hear back after you try then!