Microwave loaded baked potatoes
Fluffy russets cooked in the microwave in 10 minutes, then split and loaded with butter, melted cheddar, sour cream, bacon bits and chives.
- Prep
- 3 min
- Cook
- 13 min
- Serves
- 2
- Per serve
- 560 kcal
Ingredients
Method
Scrub the potatoes, dry them and prick each one 6 to 8 times all over with a fork so steam can escape. Set them on a microwave-safe plate, a couple of inches apart.
Microwave on high for 5 minutes.
Turn them over with tongs (they're hot) and microwave for 4 to 5 minutes more, snipping the chives meanwhile. A knife should slide into the center of the thickest part with no resistance; if there's any firmness, keep going in 1-minute bursts. Larger potatoes can need 12 minutes in total.
Let them stand for 1 minute, then split each one lengthwise and squeeze the ends toward the middle to push the flesh up. Fluff the inside with a fork and work in the butter with a good pinch of salt and pepper.
Pile on the cheddar and microwave for 30 seconds to melt it.
Top with sour cream, bacon bits and chives and eat straight away.
Tips
- Microwave times are for a 1000 to 1200 watt microwave. In a lower-wattage one, add 2 to 3 minutes and trust the knife test over the clock.
- For crisp skin, rub the cooked potatoes with a little oil and salt and give them 5 minutes in a 425°F air fryer before splitting.
- Gluten-free as written, but check the label on your bacon bits. Imitation bacon bits are soy-based and often contain wheat.
