SHORTCUT TWICE-BAKED POTATOES
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
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.
MICROWAVE 10-MINUTE LOADED POTATO RECIPE BY TASTY
Here's what you need: russet potato, oil, salt, bacon, shredded cheddar cheese, sour cream, fresh chive
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 1 serving
Number Of Ingredients 7
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!
Nutrition Facts : Calories 489 calories, Carbohydrate 55 grams, Fat 24 grams, Fiber 4 grams, Protein 12 grams, Sugar 2 grams
TWICE-BAKED POTATOES (MICROWAVE)
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
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
MICROWAVE BAKED POTATO
If you want the yummy taste of a slowly baked potato but aren't patient enough, or don't have the know-how to bake it in an oven, this is for you. Give it 12 minutes and get a mouth-watering, taste bud-tingling treat.
Provided by CJME
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 12m
Yield 1
Number Of Ingredients 5
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.
Nutrition Facts : Calories 517.3 calories, Carbohydrate 65.4 g, Cholesterol 63.1 mg, Fat 23.1 g, Fiber 8.1 g, Protein 14.2 g, SaturatedFat 14.5 g, Sodium 421.6 mg, Sugar 3 g
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
TWICE BAKED POTATOES
This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.
Provided by Jamie
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
- Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
- Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
- Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
- Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.
Nutrition Facts : Calories 859.2 calories, Carbohydrate 73.5 g, Cholesterol 134.7 mg, Fat 50.3 g, Fiber 9.3 g, Protein 31.3 g, SaturatedFat 29.2 g, Sodium 1497.3 mg, Sugar 5.3 g
TWICE BAKED POTATOES/ MICROWAVE
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
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
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QUICK TWICE BAKED POTATOES | A WICKED WHISK
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- PS... these also freeze beautifully .. just make and bake them and then transfer them to a zip lock bag when they have cooled .. they can then be microwaved or heated back up in the oven (thaw them in fridge overnight) for another 20 minutes at 400 degrees
- Easy! To make these Quick Twice Baked Potatoes, pre-heat oven to 425 degrees and line a baking pan with foil or parchment paper. Wash and pat the potatoes dry. Take paper towels and gently run them under running water. Squeeze out any excess water and wrap each potato in a damp paper towel. Move the wrapped potatoes to a microwave safe dish and heat on high for 5 minutes. Turn the potato over and heat on high for another 5 minutes. If your potatoes are a bit large, you may need to one more pass of 5 mintues. Once they are cooked, you should be able to insert a knife easily into your potato.
- Once potatoes are cool enough to handle, slice potatoes in half lengthwise and run a knife along the outside of the inside of the potato, careful not to puncture or slice the potato skin. Using a spoon, gently scoop out the potato insides into a large mixing bowl. Do not take the spoon all the way to the skin, leave a bit of potato around the edge to give the potato skin structure.
- To the mixing bowl and potato, add the butter, most of the shredded cheese, most of the bacon, sour cream, milk, salt and pepper and most of the green onion. Using an electric mixer or hand masher, blend until the potatoes are the consistantcy you enjoy (chunky vs smooth). Spoon filling back into the potato boats and sprinkle with the reserved shredded cheese, bacon and green onion. Line up the potatoes on the prepared baking sheet and bake in the oven for 15 minutes or until cheese is melted.
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