If you like twice-baked potatoes, but not the time involved, or the heat of an oven in the summertime, this recipe is for you. Russet potatoes, cheese, green onions, and sour cream star in this hearty side dish.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Poke potatoes with the tines of a fork, and place them in the microwave oven. The more holes, the better. Cook on high power for about 4 minutes per potato. Check about halfway through, and turn potatoes over for even cooking. Potatoes are done when they can be easily poked with a fork.

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  • Remove potatoes from the microwave, and cut each one in half lengthwise. Use a large spoon to scoop out the inside of the potatoes, leaving the skins intact. Place the scoopings into a large microwave safe bowl, and stir in the 4 green onions, sour cream, processed cheese, and 1/4 cup Cheddar cheese. Season with garlic powder, seasoned salt, and black pepper; mix well.

  • Place the bowl in the microwave, and cook for 2 to 3 minutes, or until heated through. Scoop the mixture back into the potato skins to serve, or serve from the bowl. Garnish with additional green onion and shredded cheese if desired.

Nutrition Facts

170 calories; 5.6 g protein; 20 g carbohydrates; 20.3 mg cholesterol; 167.4 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/25/2005
Hi, I'm the original recipe submitter. I wanted to make some suggestions as far as cooking the potatoes. I see that someone had some undercooked ones. The 4 minute time I gave is figurative. It really depends on your microwave. Most newer models have a button to push for potatoes, which will cook them to sufficient doneness. If yours does not, it may take several minutes to cook the potatoes through. Just MAKE SURE you poke them full of holes (to avoid a MESSY microwave) and turn them after atleast 4 minutes, if your microwave does not have a turntable. Other than that, I'm glad you all enjoy the potatoes! Read More
(14)

Most helpful critical review

Rating: 2 stars
10/15/2004
The flavor was okay but the recipe was difficult overall. I cooked the potatoes a full 10 minutes and still they were too hard. There were parts of them still a bit raw and the mixture was not at all smooth. It was full of bumps. Next time I would just boil potatoes (just like making mashed) and add these ingredient to them. Read More
(2)
17 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/25/2005
Hi, I'm the original recipe submitter. I wanted to make some suggestions as far as cooking the potatoes. I see that someone had some undercooked ones. The 4 minute time I gave is figurative. It really depends on your microwave. Most newer models have a button to push for potatoes, which will cook them to sufficient doneness. If yours does not, it may take several minutes to cook the potatoes through. Just MAKE SURE you poke them full of holes (to avoid a MESSY microwave) and turn them after atleast 4 minutes, if your microwave does not have a turntable. Other than that, I'm glad you all enjoy the potatoes! Read More
(14)
Rating: 5 stars
03/25/2005
Hi, I'm the original recipe submitter. I wanted to make some suggestions as far as cooking the potatoes. I see that someone had some undercooked ones. The 4 minute time I gave is figurative. It really depends on your microwave. Most newer models have a button to push for potatoes, which will cook them to sufficient doneness. If yours does not, it may take several minutes to cook the potatoes through. Just MAKE SURE you poke them full of holes (to avoid a MESSY microwave) and turn them after atleast 4 minutes, if your microwave does not have a turntable. Other than that, I'm glad you all enjoy the potatoes! Read More
(14)
Rating: 4 stars
08/20/2004
The method here is what's so GREAT! I had surgery on my hand couldn't use a potatoe peeler a knife or even the" boil and then skin" potatoe method. So I just microwave cut in half scoop out and mash. Great method for any kind of mashed or slightly mashed potatoe recipe.Have even used it for Pot Salad with different ingredients of course. Thanks. Read More
(6)
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Rating: 5 stars
03/15/2005
These are so yummy. Read More
(4)
Rating: 4 stars
12/26/2011
4 minutes was not enough time and unfortunately the skins really don't crisp in the microwave but the filling can be placed in a casserole dish instead and it's delicious that way. we don't eat sour cream in our house so we substituted greek yogurt and left out the green onions and processed cheese. Mash it with a fork and throw it back in at the end for two minutes with some bacon bits and cheese on top. All in all good recipe to fiddle with. Read More
(3)
Rating: 2 stars
10/15/2004
The flavor was okay but the recipe was difficult overall. I cooked the potatoes a full 10 minutes and still they were too hard. There were parts of them still a bit raw and the mixture was not at all smooth. It was full of bumps. Next time I would just boil potatoes (just like making mashed) and add these ingredient to them. Read More
(2)
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Rating: 5 stars
08/28/2004
We love twice baked poatoes and this is a quick alternative to my favorite Ultimate Twice Baked Potaotes also on this site. It great for a real quick snack too. Read More
(1)
Rating: 4 stars
06/10/2005
Great idea Read More
(1)
Rating: 5 stars
01/12/2011
Finally an easy way to do twice baked! Used a dab of yogurt since I was out of sour cream. Read More
(1)
Rating: 4 stars
03/23/2006
Yummy fast and easy! Thanks for the recipe! Read More
(1)