KITTENCAL'S MICROWAVE BAKED POTATO
For those those who want a perfect baked potato but do not want to wait for an hour! The cooking times is for one potato you will need to increase time if you are making more than one --- adjust the ingredients to taste, this is perfect for a beginner cook! :)
Provided by Kittencalrecipezazz
Categories Potato
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Wash the skin of the potato, then dry with a paper towel.
- Prick several times using a fork.
- Place the potato on a microwave-safe plate.
- Cook on full power for 5 minutes.
- Turn over and continue to cook for about 4-5 minutes more (depending on your size of potato the cooking time will vary).
- When the potato is soft remove from the microwave and cut in half.
- Sprinkle with salt and pepper to taste and mash up the inside a little with a fork.
- Top the open sides with butter and 2-3 tablespoons cheddar cheese.
- Return to microwave and cook for about 30 seconds to 1 minute more to melt the cheese.
- Top with about 1 tablespoon more cheddar cheese and sour cream to taste.
- Delicious!
Nutrition Facts : Calories 471.3, Fat 18.9, SaturatedFat 11.9, Cholesterol 52.8, Sodium 255.1, Carbohydrate 64.7, Fiber 8.1, Sugar 3, Protein 12.8
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
KITTENCAL'S STUFFED POTATOES (OAMC, FREEZER METHOD)
I have been making these for years, and I always make lots to freeze! --- The potatoes must be baked firstly, cooled completely then frozen, do not omit the eggs and warm the whipping cream with butter on top of the stove firstly, or the potato filling will not freeze properly and become soggy and soft when reheated --- the amounts listed are for 7 jumbo russet potatoes, if you are making to freeze then you may easily double or triple the amounts, keeping the green onion amount as stated in recipe or you may increase slightly --- the potatoes may be used right away or frozen, directions include method for both --- purchase the jumbo russet potatoes for this.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h45m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- Prick a couple of holes in each potato with a fork.
- Bake potatoes in a 350 degree oven until soft (if your potatoes are extra big this might take about 1 hour and 15 minutes or more).
- Let cool for about 20-30 minutes then slice about 1/2-inch off the top off each potato.
- Carefully scoop out the pulp with a spoon leaving about 1/4-in potato inside the shell.
- Place the pulp into a large bowl.
- In a saucepan heat the whipping cream with butter over low heat until the butter has melted; cool for about 15 minutes, then pour over the potato pulp.
- Add 1 large egg, 1 yolk, 1/2 cup Parmesan cheese (or more if desired) 1 cup grated cheddar cheese and finely chopped green onions.
- Using a hand mixer beat on high speed until smooth.
- Add in seasoned salt and black pepper to taste.
- Place on a baking sheet, then fill each shell with potato mixture.
- Sprinkle the tops with a small amount parmesan cheese.
- Bake in a 350 degree F oven for about 25 minutes or until the potato filling is set.
- Cool completely then freeze.
- TO SERVE; a day ahead remove from freezer and thaw the potatoes in the refrigerator overnight.
- Heat in a 300 degree oven until hot.
- Remove from oven then sprinkle with grated cheddar cheese, then return to oven for 5 minutes until the cheese has melted.
- The potatoes can also be heated in the microwave on HIGH until hot.
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
KITTENCAL'S BAKED POTATO CASSEROLE (RECIPEZAAR) RECIPE
Provided by krdsk27
Number Of Ingredients 12
Steps:
- TO SERVE HOT AS A CASSEROLE grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture). Set oven to 350 degrees F. In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined. Mix in green onion and yellow onion. Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined. Transfer/spread the mixture to prepared casserole dish. At this point you may cover and refrigerate for up to 24 hours until ready to bake. Bake 25-30 minutes or until hot and bubbly. Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted. TO SERVE AS A COLD POTATO SALAD make as stated in steps 3-5 reducing the melted butter to 2 tablespoons. Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.
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