Yummy Twice Baked Potatoes can easily be made in the microwave, all in a matter of minutes!
Years ago my Mother showed me how to make these amazingly delicious microwave twice baked potatoes. Today I will show you just how easy they are to make.
First, grab some potatoes. Any variety will work, however, I usually use Russet potatoes (also known as Idaho Potatoes). I like this particular variety because they tend to have a little bit tougher skin than other varieties so the skins work perfectly as “bowls.”
Poke them several times on each side with a fork.
Microwave them on high until they are fully cooked. I usually bake three large potatoes approximately 8 minutes but microwaves vary and cook differently. I start by baking mine for 4 minutes then flip them over and bake at 2 minutes increments until they are fully cooked. You can check to see if the potatoes are finished by gently squeezing them with an oven mitt. If the potatoes feel soft all the way through they are done. You can also gently insert a fork into the center and if it easily goes into the potato it is done the cooking.
Using an oven mitt, remove one potato at a time from the microwave. (Leave the other potatoes in the microwave so they stay hot). Slice approximately 1/4 inch off the side of the potato with a sharp knife. Gently scoop out the inside of the potato into a mixing bowl. Be careful not to get too close to the potato skin because you do not want to punch a big hole in them.
The potato skins are not very pretty by themselves and sometimes they tear just a little. It’s best if there are no holes or tears, but don’t worry. Your potatoes will be delicious either way and oftentimes the potatoes ooze over the sides just a little anyway.
After you have scooped all of the insides of the potatoes into your mixing bowl add the following – for 3 baking size Russet potatoes I used 2 Tablespoon butter, 1/4 cups gluten free Daisy sour cream, 2 ounces cream cheese, 1/2 teaspoon salt, 1/2 teaspoon freshly ground pepper. A pinch of garlic powder is optional. On low speed mix the ingredients together until blended.
Add 1/2 cup half-n-half to the potatoes and mix all of the ingredients together until the mixture is a creamy consistency. Add more half-n-half until you obtain the creaminess that you desire. I used a total of 2/3 – 3/4 cup of half-n-half in mine.
Don’t be surprised if you have some creamy potatoes left over after filling the potato skins. The leftovers are perfect to serve to toddlers or just put the leftovers in a bowl and save them for another meal.
Spoon the creamy potato mixture into the empty potato skins.
Fill the potato skins nice and full.
Top with freshly shredded cheddar cheese…
…some fresh chives…
… and a touch of fresh parsley!
You can now go ahead and serve them, or….
…place them back into the microwave and heat them just until the cheddar cheese is slightly melted.
These twice baked potatoes freeze really well so they are perfect to make for an upcoming party. I suggest that you leave the cheese and herbs off and add them right before you serve them to your guest. Store them in a freezer container (up to two weeks) and thaw them the day that you want to serve them. Place them in a greased baking dish and bake at 350 degrees for approximately 30 – 40 minutes, or until heated thoroughly. They are also a great gluten free dish to serve to all of your gluten free friends and family.
I hope that you enjoy these as much as my family does.
Disclaimer: Manufacturer’s formulations and policies may change at any time, therefore it’s important to always read product labels yourself and contact the manufacturer with concerns. We have found that most companies are eager to help answer your questions.
More great recipes: