BAKED POTATOES MICROWAVE RECIPES

Steps:

• Preheat oven to 375ºF. While oven heats, scrub potatoes under cold water, dry with a towel and pierce a few times on each side with a fork. Place potatoes on a microwavable plate and microwave for 6 minutes, turning halfway through the process.
• Brush potatoes with olive oil and sprinkle with coarse salt, pressing it gingerly against the potatoes (be careful, they are already hot). Bake on an open oven rack, with a lined baking sheet on a rack below (we like using our nonstick Cookina baking sheet liners, but foil or parchment will also work); the potatoes will drip just a little oil or moisture from the pierced potato itself, and you don’t want this to burn onto the oven floor.
• Bake potatoes for 25 to 30 minutes, until they pierce easily with a sharp knife and the skins are crisp. Serve with your favorite potato toppings.

Steps:

• Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
• Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
• When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
• Increase oven temperature to 400°F. Bake about 20 minutes or until hot.