Microwave Twice Baked Potatoes |
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Prep Time: 12 Minutes Cook Time: 12 Minutes |
Ready In: 24 Minutes Servings: 4 |
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I JUST LOVE this easy recipe. It is based on Alfredo Potatoes in the Sept/Oct 2000 issue of Quick Cooking. Ingredients:
2 large baking potatoes |
1 cup alfredo sauce, any variety |
1 teaspoon garlic powder |
1/2 teaspoon pepper |
1/8 teaspoon dried thyme |
8 ounces colby-monterey jack cheese, shredded |
4 teaspoons bacon bits, jarred |
Directions:
1. Pierce the potatoes with a knife in several places. Microwave on high until cooked completely for 6 to 11 minutes (depending on your oven).
2. Cut the cooked potatoes in half lengthwise and allow to cool slightly.
3. Meanwhile, combine the alfredo sauce, garlic powder, thyme and pepper. Add 1/2 cup of the cheese to the seasoned sauce.
4. Using a grapefruit spoon or other small spoon, scoop out the potato pulp leaving a thin, skin shell. Add the scooped-out potato to the sauce mixture.
5. Mix the sauce and the potato well. Spoon back into the potato shells. Sprinkle with the remaining cheese and teaspoon of bacon bits per shell. Microwave on high for 1 minute or until the cheese melts.
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