Microwave Version Of Twice Baked Potatoes With Cheese And Bacon Food

TWICE-BAKED POTATOES WITH BACON AND EGGS

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes. Set aside until cool enough to handle.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and break the other 2 slices in half; set aside.
• Slice off the top 1/4 inch of the potatoes lengthwise. Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4-inch-thick shell. Repeat with the remaining potato but discard the flesh. Add 2 tablespoons of the reserved bacon drippings and the warmed milk to the bowl and mash with a potato masher or fork until smooth. Stir in the cheese, scallions, parsley, chopped bacon, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Season the inside of the potato skins with salt and pepper. Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well. Brush the outside of the skins with the remaining bacon drippings and transfer to the baking sheet.
• One at a time, crack an egg into a ramekin or teacup, then carefully pour into each potato (it's OK if some of the egg white overflows). Transfer to the oven and bake until the whites are set, 20 to 25 minutes. Season with salt and pepper and top with more scallions and the halved bacon strips.

MICROWAVE 10-MINUTE LOADED POTATO RECIPE BY TASTY

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!

SHORTCUT TWICE-BAKED POTATOES

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.

TWICE-BAKED POTATOES

Steps:

• Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
• Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
• Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
• Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

TWICE-BAKED POTATOES (MICROWAVE)

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.

MICROWAVE BAKED POTATOES WITH CHEDDAR CHEESE AND BACON

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.

MICROWAVE VERSION OF TWICE BAKED POTATOES WITH CHEESE AND BACON

Steps:

• poke holes in the potatoes
• put in microwave for 10 minutes, turn over half way.
• let cool for 10 minutes.
• take the inside of potatoes out of the potatoes.
• put the inside of potatoes in a bowl.
• then add the butter, and milk.
• then put the stuff in the bowl in the potatoes outsides.
• add the cheese and bacon bits (cook for 5 or so minutes) on top.
• put the potatoes in the microwave for about 5 minutes.

CHEESY BACON MICROWAVE POTATOES

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.".

TWICE BAKED POTATOES/ MICROWAVE

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.