Scrub potatoes thoroughly and pierce all over with fork. Line microwave oven floor with paper towels and arrange potatoes on top, in an evenly spaced pattern. Microwave on high 5 minutes; turn and rearrange potatoes and microwave 5 minutes more. Repeat until potatoes feel nearly soft, 5-8minutes more. Let stand 5 minutes. (May be done up to two days ahead; cool to room temperature, wrap in plastic and refrigerate until ready to use.)
When potatoes are cool enough to handle, preheat oven to 375ºF. Cut an 'x' into the top of each potato. Scoop out most of the potato flesh, leaving a thick potato "shell". Chop each potato's flesh and place each in it's own small bowl. Combine potato insides with add-ons as desired Arrange stuffed potatoes in medium baking pan; bake until heated through, about 15 minutes. Serving Size: 4 Serving (1 potato) provides: 2 breads.
Note: Bake the potatoes up to 2 days ahead (or in the morning, while your having breakfast), and just warm them in the microwave 2-3 minutes before serving. Chop and assemble the toppings in small bowls (buy already shredded cheese and cooked broccoli from the salad bar to save time). Then, give everyone a warm potato and let them have free rein with the toppings.
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|