MICROWAVE BAKED POTATOES RECIPES

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HALF-BAKED: A MICROWAVE START SPEEDS BAKED POTATOES TO THE ...



Half-baked: a microwave start speeds baked potatoes to the ... image

Starting baked potatoes in the microwave and finishing them in the oven cuts cooking time and still yields crisp skin and fluffy potato flesh.

Provided by Terry B

Yield 2

Number Of Ingredients 4

2 russet potatoes, at least 8 ounces each ((see Kitchen Notes))
olive oil
coarse salt, such as kosher salt or sea salt
butter, sour cream, margarine or whatever toppings your heart desires

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.

BEST MICROWAVE BAKED POTATO RECIPE - HOW TO MAKE ... - DELI…



Best Microwave Baked Potato Recipe - How To Make ... - Deli… image

To avoid the making hot days even hotter, keep your oven off and make a baked potato in under 7 minutes with a plate, a fork, and a microwave.

Provided by June Xie

Categories     gluten-free    healthy    low-cost    low-fat    low sugar    vegetarian    weeknight meals    winter    dinner    side dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 1

Number Of Ingredients 4

1 russet potato
Kosher salt
Freshly ground black pepper
Butter, for serving

Steps:

  • Wash potato thoroughly and pat completely dry. Pierce 3 to 4 times with a fork. 
  • Place potato on microwave-safe plate and microwave 7 minutes, turning over halfway through cooking. If your potato isn’t fork-tender after 7 minutes, continue microwaving in 1 minute increments until fully cooked. Let rest for 2 minutes. 
  • Split potato down the middle, being careful of steam. Season with salt and pepper, and top with butter before serving.

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