Twicebakedpotatoesmicrowave Recipes

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TWICE BAKED POTATOES/ MICROWAVE



Twice Baked Potatoes/ Microwave image

Easy and yummy. Great for when it is too hot for baking. Can easily be wrapped up and reheated as leftovers. The cream cheese adds a little something different. Makes a great, quick meal if you add a small salad.

Provided by appetizerqueen

Categories     Potato

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 6

4 medium baking potatoes
1/2 cup sour cream
3 ounces cream cheese, softened
2 tablespoons butter or 2 tablespoons margarine
salt and pepper (to taste)
bacon bits (optional) or chives (optional)

Steps:

  • Pierce skins of potatoes with fork.
  • Place potatoes in microwave cooking 9-12 minutes, or until done. Turn 1/2 way through cooking.
  • Cut each potato in half and scoop out the insides into a bowl.
  • Add remaining ingredients. Beat until smooth. (You can use a hand mixer but a spoon or fork works just as well.).
  • Spoon the mixture back into the potato skins.
  • Heat in microwave and additional 2-3 minutes or until heated through.
  • Top with your favorite toppings.

Nutrition Facts : Calories 305, Fat 19.3, SaturatedFat 12.1, Cholesterol 51.3, Sodium 124.5, Carbohydrate 29.2, Fiber 2.5, Sugar 1.3, Protein 5.1

TWICE MICROWAVED POTATOES



Twice Microwaved Potatoes image

If you like twice-baked potatoes, but not the time involved, or the heat of an oven in the summertime, this recipe is for you. Russet potatoes, cheese, green onions, and sour cream star in this hearty side dish.

Provided by GENELLEB

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 12

Number Of Ingredients 10

6 medium russet potatoes
4 green onions, chopped
1 cup sour cream
½ cup cubed processed cheese
¼ cup shredded Cheddar cheese
garlic powder to taste
seasoned salt to taste
ground black pepper to taste
1 tablespoon chopped green onion
¼ cup shredded Cheddar cheese

Steps:

  • Poke potatoes with the tines of a fork, and place them in the microwave oven. The more holes, the better. Cook on high power for about 4 minutes per potato. Check about halfway through, and turn potatoes over for even cooking. Potatoes are done when they can be easily poked with a fork.
  • Remove potatoes from the microwave, and cut each one in half lengthwise. Use a large spoon to scoop out the inside of the potatoes, leaving the skins intact. Place the scoopings into a large microwave safe bowl, and stir in the 4 green onions, sour cream, processed cheese, and 1/4 cup Cheddar cheese. Season with garlic powder, seasoned salt, and black pepper; mix well.
  • Place the bowl in the microwave, and cook for 2 to 3 minutes, or until heated through. Scoop the mixture back into the potato skins to serve, or serve from the bowl. Garnish with additional green onion and shredded cheese if desired.

Nutrition Facts : Calories 170 calories, Carbohydrate 20 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 167.4 mg, Sugar 1.8 g

TWICE-BAKED POTATOES (MICROWAVE)



Twice-Baked Potatoes (Microwave) image

Make and share this Twice-Baked Potatoes (Microwave) recipe from Food.com.

Provided by HELEN PEAGRAM_40951

Categories     Potato

Time 1h17m

Yield 8 serving(s)

Number Of Ingredients 8

4 large baking potatoes
6 slices bacon
1/4 cup butter or 1/4 cup margarine
2 green onions, chopped
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
paprika

Steps:

  • Pierce well-scrubbed potatoes twice.
  • Place 1 inch apart on paper towel in microwave oven.
  • Microwave at HIGH 10-1/2 to 12-1/2 minutes, or until just softened, rearranging and turning over after half the cooking time.
  • Let stand, covered with a bowl, for 5 minutes.
  • Place bacon on paper towel lined plate. Cover with paper towel.
  • Microwave at HIGH 5 to 6 minutes, or until crisp.
  • Drain bacon on paper towel; crumble.
  • Place butter and green onion in 2 quart casserole; cover.
  • Microwave at HIGH 1-1/2 to 2 minutes, or until butter is melted and onion is tender.
  • Cut potatoes in half lengthwise.
  • Scoop out center; place in casserole with onion-butter and bacon.
  • Add milk, salt and pepper; mash until fluffy.
  • Spoon into potato shells.
  • Arrange on paper towel-lined microwaveable baking sheet.
  • Sprinkle with paprika.
  • Microwave at HIGH 3 to 7 minutes, or until heated, rotating 1/2 turn.
  • Garnish with additional chopped green onion, if desired.

Nutrition Facts : Calories 154.5, Fat 9.1, SaturatedFat 4.9, Cholesterol 21.5, Sodium 257, Carbohydrate 16.1, Fiber 1.4, Sugar 0.7, Protein 2.7

SHORTCUT TWICE-BAKED POTATOES



Shortcut Twice-Baked Potatoes image

Twice-baked potatoes are delicious, but most recipes take a long time. By first cooking the potatoes in the microwave we shorten the prep time by a lot. These potatoes are perfect for entertaining and can be assembled ahead and given the final bake just before serving.

Provided by Danielle Alex

Categories     side-dish

Time 35m

Yield 3 to 6 servings

Number Of Ingredients 10

3 medium russet potatoes (about 9 1/2 ounces each), scrubbed
6 ounces bacon, sliced into 1/2-inch strips
1 small Spanish onion, chopped
1 large clove garlic, minced
8 ounces (1 cup) sour cream
6 tablespoons salted butter, softened
3 tablespoons chopped chives
1 1/2 cups shredded sharp Cheddar
Pinch kosher salt
1/4 teaspoon freshly cracked black pepper

Steps:

  • Poke a few holes in each potato with a paring knife or the tines of a fork. Wrap each potato individually in a paper towel and moisten the paper towels. Place the potatoes in the microwave a few inches apart. Microwave for 5 minutes; flip the potatoes and microwave again until the potatoes are tender, 5 to 6 minutes longer.
  • Meanwhile, place a rack in the top third of the oven and preheat to 450 degrees F. Line a baking sheet with foil and set aside. Line a small bowl with a paper towel and set aside. Put the bacon in a large skillet and place over high heat. When you start to hear the bacon sizzle and pop, lower the heat to medium-high or medium and cook, stirring occasionally, until the fat has rendered and the bacon is almost crisp, 8 to 9 minutes.
  • Add the onions to the rendered bacon before the bacon gets too crispy. Let the onions cook until translucent and softened, 1 to 2 minutes. Add the garlic and stir until fragrant but not browned, about 30 seconds. Transfer the bacon mixture to the paper towel-lined bowl with a slotted spoon.
  • Place the sour cream and butter in a large bowl. Cut the microwaved potatoes in half horizontally. Scoop out the flesh from the potatoes, leaving the skins intact. Place the flesh from the potatoes in a ricer and rice into the bowl with the sour cream. (If you don't have a ricer, place the flesh in the bowl and mash with a potato masher instead.) Add the bacon mixture, chives, 2 heaping tablespoons of Cheddar, salt and pepper. Mix with a rubber spatula. Taste and adjust the seasoning.
  • Place the potato skins on the prepared baking sheet and spoon the potato flesh mixture back into skins. Sprinkle the remaining Cheddar over the potatoes and bake in the top third of the oven until the cheese is melted and the filling is heated through, about 10 minutes.

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