Microwave Loaded Baked Potatoes

Recipe from Cristen Clark, Food & Swine

Microwave Loaded Baked Potatoes

Servings: 4

Ingredients

  • 4 large russet potatoes, scrubbed clean and dried
  • 2 teaspoons vegetable oil
  • ¼ cup butter
  • Salt and pepper
  • ½ cup AE sour cream dip, chive flavor
  • 1 cup shredded cheddar cheese
  • 4 green onions, chopped (light green and green parts only)
  • ¼ cup chopped bacon pieces or real bacon bits

Pierce russet potatoes ¼-inch deep with a knife or fork. Rub potatoes with vegetable oil. Microwave for 6 minutes. Let cool in microwave for 3 minutes. Remove hot potatoes from microwave carefully. Split potatoes open and fluff with a fork. Add a tablespoon of butter to each potato then salt and pepper to taste. Top potatoes with equal parts sour cream dip, cheddar cheese, green onions and chopped bacon pieces. Serve warm.

Tip: If desired, bake the potatoes in the oven at 350 degrees F for 1 to 1½ hours. Test doneness by inserting a smooth-edged paring knife into the thickest part of the potato. If the potato slides off without much resistance, it’s done.