Microwave Baked Potatoes With Cheddar Cheese And Bacon Recipes

Steps:

• Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
• Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.
• Top with remaining cheese and sour cream, and serve.

Steps:

• Clean un-peeled potatoes under water to remove any dirt.
• Poke them all over with a fork to vent while cooking.
• Rub vegetable oil on potatoes and season with salt.
• Microwave for 5 minutes, turn potatoes over, and microwave for an additional 5 minutes.
• While potatoes are cooking, cut across bacon and then lengthwise to create small bits. ( I use frozen bacon) Cook in a skillet until crispy and set aside.
• Allow the potatoes to cool until you can handle them.
• Make a slice lengthwise on each potato and use a fork to mash the insides. ( Doesn't have to be perfect).
• Top potatoes with shredded cheddar cheese and put back in the microwave for 1 minute or until cheese is melted.
• Top with bacon bits.

Steps:

• Cook potatoes in microwave for 10 minutes or until cooked. Cut across top of potatoes, and scoop out inside to make a bowl. Mix insides with all other ingredients, and stuff potatoes. Heat again in microwave for 5 minutes. Serve with a tossed green salad or a steak.
• Series: Man Kitchen Episode: Cheddary Micro Baked Potatoes (Ep. 10)

Steps:

• In a 1-1/2 quart casserole, combine butter or marg, hot water and chopped onion.
• Microwave on high for 2-3 minutes.
• Stir in potatoes, salt and pepper.
• Microwave covered in 5 minute intervals stirring between each until cooked (25- 30 minutes).
• When tender, stir in milk/cream, bacon and cheese until smooth.
• Enjoy.
• *Potatoes can be peeled or not, depending on whether the potatoes are new or old.
• Variation:.
• Use new, red potatoes.
• Substitute italian salad dressing for the butter.
• Use green onions and add at them at the end for one minutes.
• Omit the milk, bacon and cheese.
• Kind of a warm potato salad.
• Thanks Kasha for pointing out the disappearing water. I added it back in with the potatoes and butter. "Bad water - get back in the bowl.".

Steps:

• Poke holes in the potato with a fork, then rub with oil and salt.
• Place the bacon slices on the same plate as the potato, microwave for 7-9 minutes until the bacon is crispy and the potato is tender. Make sure the bacon does not burn.
• Crumble the bacon after it's cooled down.
• Slice the potato in half, then use a fork to fluff up the insides.
• Sprinkle the cheese on top, then microwave for another 30 seconds.
• Top with sour cream, the crushed bacon bits, and the chives.
• Enjoy!

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
• Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potato, add the cheese, scallions, ½ cup (110 g) of bacon, sour cream, butter, milk, and pepper, and mix well.
• Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup (55 G) of bacon bits.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with sour cream and chives.
• Enjoy!

Steps:

• Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes.
• Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.

Steps:

• Prick potatoes in several places with fork; place on microwaveable plate. Microwave on HIGH 11 min. or until tender.
• Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. Mash potatoes in medium bowl with sour cream. Stir in 1/2 each of the cheese and bacon; spoon into shells. Sprinkle with remaining cheese and bacon.
• Microwave 1 min. or until cheese is melted.

Steps:

• Prick potatoes in several places with tip of sharp knife. Place on microwaveable plate. Microwave on HIGH 10 to 12 min. or until tender, turning potatoes over after 6 min. Remove from microwave; set aside.
• Place broccoli and water in medium microwaveable bowl; cover loosely. Microwave on HIGH 3 to 4 min. or until crisp-tender; drain. Cut each potato lengthwise in half; scoop out potatoes, leaving 1/4-inch shell. Add potato pulp to broccoli along with the sour cream and pepper; mix well. Stuff broccoli mixture into potato shells. Top each with 2% Milk Singles. Place stuffed potatoes on microwaveable plate.
• Microwave on HIGH 2 min. or until Singles are melted and potatoes are hot.