Twice Microwaved Potatoes Recipe -
Twice Microwaved Potatoes Recipe
  • READY IN 45 mins

Twice Microwaved Potatoes

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 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!

Most Helpful Critical Review
Oct 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.


16 Ratings

Aug 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.

Mar 15, 2005

These are so yummy.

Dec 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.

Jan 12, 2011

Finally an easy way to do twice baked! Used a dab of yogurt since I was out of sour cream.

Mar 23, 2006

Yummy, fast and easy! Thanks for the recipe!

Jun 10, 2005

Great idea


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  • Calories
  • 170 kcal
  • 9%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 167 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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