Yummy Twice Baked Potatoes can easily be made in the microwave, all in a matter of minutes!
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Years ago my mother taught me how to make amazingly delicious microwave twice baked potatoes. Today, I will show you just how easy they are to make.
Any variety of potatoes will work, however, we like to use Russet potatoes which are also known as Idaho Potatoes. We like this particular variety because they tend to have a little bit tougher skin than other varieties, therefore, the skins work perfectly as “bowls.”
First, you’ll need to wash the potatoes.
Next, poke the potatoes several times on each side with a fork.
Next, microwave the potatoes on high power until they are fully cooked. I usually bake three large potatoes for approximately 8 minutes. Since microwaves cook differently you may need to adjust the cooking time.
Start by baking the potatoes for 4 minutes then flip them over. Continue baking in 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.
When the potatoes are soft all when poked with a fork they are finished. 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. Using a spoon, 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 often times 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 use:
- 2 Tablespoon butter
- 1/4 cups (I use 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.
- Mix all of the ingredients together until well 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.
There may be extra potato filling leftover which is 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!
However, you can also reheat them 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.
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