Ingredients for Microwave Twice Baked Potatoes
- Baking Potatoes
- 1/2 cup Alfredo sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Dried Thyme
- Colby Monterey Jack Cheese
- 2 teaspoons bacon bits
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How to Make Microwave Twice Baked Potatoes
- Pierce large russet potatoes (about 1 pound each) with a fork in several places to prevent steam buildup.
- Microwave potatoes on high for 6-11 minutes, or until a fork easily pierces the center. Cooking time will depend on the size and wattage of your microwave.
- Carefully remove potatoes from the microwave and let cool slightly. Once cool enough to handle, cut the potatoes in half lengthwise.
- While potatoes cool, prepare the Alfredo mixture: In a medium bowl, combine 1/2 cup Alfredo sauce, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, and 1/4 teaspoon black pepper.
- Stir in 1/2 cup shredded cheddar cheese (or your favorite cheese) into the Alfredo mixture.
- Using a spoon or melon baller, scoop out the potato pulp, leaving about a 1/4-inch thick shell.
- Add the scooped potato pulp to the Alfredo cheese mixture and stir until well combined.
- Spoon the mixture back into the potato skins.
- Sprinkle the tops with the remaining 1/4 cup shredded cheddar cheese and 1 teaspoon of bacon bits per potato half.
- Microwave on high for 1-2 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
4g
Fat
54g
Carbs
5g
