Best 6 Twice Microwaved Potatoes Recipes

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Twice microwaved potatoes are a culinary technique that yields crispy and fluffy potatoes with minimal effort. This method involves microwaving potatoes twice, with an intermediate step of mashing or dicing, resulting in a versatile dish that can be enjoyed as a side dish, an ingredient in your favorite recipes, or even as a crispy snack. In this article, we will explore the art of twice microwaving potatoes, providing step-by-step instructions for achieving the perfect balance of crispiness and fluffiness. We will also offer tips for choosing the right type of potatoes, selecting the ideal seasonings, and storing leftovers for future meals. So, grab your potatoes and let's embark on a journey to discover the secrets of twice microwaved potato perfection!

Check out the recipes below so you can choose the best recipe for yourself!

TWICE-BAKED POTATOES (MICROWAVE)



Twice-Baked Potatoes (Microwave) image

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

4 large baking potatoes
6 slices bacon
1/4 cup butter or 1/4 cup margarine
2 green onions, chopped
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
paprika

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

TWICE BAKED POTATOES



Twice Baked Potatoes image

Provided by Aaron McCargo Jr.

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

Canola spray
4 medium russet potatoes, scrubbed well
1/2 cup green onions, white and green parts, chopped
1 clove garlic, chopped
4 slices good quality bacon, cooked and crumbled
2 1/4 cups Cheddar, divided
Salt and freshly ground black pepper
2 cups sour cream

Steps:

  • Preheat the oven to 350 degrees F. Prepare a small casserole dish by spraying with canola spray.
  • Pierce the potatoes all over with a fork. Place in the microwave and cook on medium, turning once, until the potatoes are soft, about 20 minutes. Set aside to cool, about 5 minutes.
  • Cut off the top third of the cooked potatoes. Scoop out the insides and place into a medium bowl. Add the green onions and mash together. Add the garlic, bacon, 1 cups cheese, salt, pepper and sour cream. Mix together well.
  • Nestle the hollowed out potatoes in the prepared dish. Evenly divide the potato mixture among the potato shells and top with the remaining 1/4 cup cheese. Place the potatoes into the oven and cook, about 20 minutes. Remove from the oven and serve immediately.

SHORTCUT TWICE-BAKED POTATOES



Shortcut Twice-Baked Potatoes image

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

3 medium russet potatoes (about 9 1/2 ounces each), scrubbed
6 ounces bacon, sliced into 1/2-inch strips
1 small Spanish onion, chopped
1 large clove garlic, minced
8 ounces (1 cup) sour cream
6 tablespoons salted butter, softened
3 tablespoons chopped chives
1 1/2 cups shredded sharp Cheddar
Pinch kosher salt
1/4 teaspoon freshly cracked black pepper

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/ MICROWAVE



Twice Baked Potatoes/ Microwave image

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

4 medium baking potatoes
1/2 cup sour cream
3 ounces cream cheese, softened
2 tablespoons butter or 2 tablespoons margarine
salt and pepper (to taste)
bacon bits (optional) or chives (optional)

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

TWICE MICROWAVED POTATOES RECIPE



Twice Microwaved Potatoes Recipe image

Twice microwaved potatoes produce a tender and richer dish that is good as a side dish or as an entree. The taste is not overpowering and it's easy to make.

Provided by Zoe Ward

Categories     Baked

Time 45m

Yield 12

Number Of Ingredients 10

6 medium russet potatoes
4 chopped Green Onions
1 cup sour cream
½ cup cubed processed cheese
¼ cup shredded Cheddar Cheese
to taste garlic powder
seasoned to taste salt
to taste ground black pepper
1 tbsp chopped green onion
¼ cup shredded Cheddar Cheese

Steps:

  • Poke potatoes with the tines of a fork, and place them in the microwave oven. The more holes, the better. Cook on high power for about 4 minutes per potato. Check about halfway through, and turn potatoes over for even cooking. Potatoes are done when they can be easily poked with a fork.
  • Remove potatoes from the microwave, and cut each one in half lengthwise. Use a large spoon to scoop out the inside of the potatoes, leaving the skins intact. Place the scooping's into a large microwave safe bowl, and stir in the 4 green onions, sour cream, processed cheese, and ¼ cup Cheddar cheese. Season with garlic powder, seasoned salt, and black pepper; mix well.
  • Place the bowl in the microwave, and cook for 2 to 3 minutes, or until heated through. Scoop the mixture back into the potato skins to serve, or serve from the bowl. Garnish with additional green onion and shredded cheese if desired.

Nutrition Facts : Carbohydrate 23.54g, Cholesterol 21.19mg, Fat 7.63g, Fiber 1.86g, Protein 5.81g, SaturatedFat 4.38g, ServingSize 12.00, Sodium 368.87mg, Sugar 0.00, UnsaturatedFat 1.91g

TWICE MICROWAVED POTATOES



Twice Microwaved Potatoes image

If you like twice-baked potatoes, but not the time involved, or the heat of an oven in the summertime, this recipe is for you. Russet potatoes, cheese, green onions, and sour cream star in this hearty side dish.

Provided by GENELLEB

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 12

Number Of Ingredients 10

6 medium russet potatoes
4 green onions, chopped
1 cup sour cream
½ cup cubed processed cheese
¼ cup shredded Cheddar cheese
garlic powder to taste
seasoned salt to taste
ground black pepper to taste
1 tablespoon chopped green onion
¼ cup shredded Cheddar cheese

Steps:

  • Poke potatoes with the tines of a fork, and place them in the microwave oven. The more holes, the better. Cook on high power for about 4 minutes per potato. Check about halfway through, and turn potatoes over for even cooking. Potatoes are done when they can be easily poked with a fork.
  • Remove potatoes from the microwave, and cut each one in half lengthwise. Use a large spoon to scoop out the inside of the potatoes, leaving the skins intact. Place the scoopings into a large microwave safe bowl, and stir in the 4 green onions, sour cream, processed cheese, and 1/4 cup Cheddar cheese. Season with garlic powder, seasoned salt, and black pepper; mix well.
  • Place the bowl in the microwave, and cook for 2 to 3 minutes, or until heated through. Scoop the mixture back into the potato skins to serve, or serve from the bowl. Garnish with additional green onion and shredded cheese if desired.

Nutrition Facts : Calories 170 calories, Carbohydrate 20 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 167.4 mg, Sugar 1.8 g

Tips:

  • Choose the right potatoes: Russet potatoes are the best choice for microwaving, as they have a high starch content that makes them fluffy and tender.
  • Pierce the potatoes: Before microwaving, pierce the potatoes all over with a fork. This will help the steam escape and prevent the potatoes from exploding.
  • Microwave the potatoes in short intervals: Cook the potatoes for 3-4 minutes at a time, then flip them over and continue cooking until they are tender. This will help to ensure that the potatoes are cooked evenly.
  • Add moisture: To prevent the potatoes from drying out, add a little bit of water or broth to the bottom of the bowl before microwaving.
  • Season the potatoes: Once the potatoes are cooked, season them to taste with salt, pepper, and other desired seasonings.

Conclusion:

Microwaving potatoes is a quick and easy way to cook them, and it can be done in just a few minutes. By following the tips above, you can ensure that your microwaved potatoes turn out perfect every time.

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