This recipe originally came from a microwave cookbook that came with my GE range of twenty plus years. With our kitchen remodel four years ago we replaced that range with my GE Mnogram electric cooktop and my GE Monogram double ovens, both of which I really love.
I have never been one to cook with a microwave so I prefer to make this if time allows in the oven. However, reheating leftovers such as these in the microwave works very well.
Since my son and his girlfriend were visiting this past weekend from San Francisco I made these Twice Baked Potatoes (one of his favorites) to accompany his request for my chicken teriyaki. I omitted the bacon this time as a means of lightening the fat and calories just a bit, but believe me, the addition of crumbled Applewood smoked bacon along with the Vermont white cheddar and scallions just puts them over the top.
An advantage of this as a side dish is that it can be prepared ahead if you choose. Simply refrigerate before reheating with the toppings just before serving.
Twice Baked Potatoes (adapted from the GE Microwave Convection Cookbook)
makes 4 serving
4 large baking potatoes (Russet)
4 tablespoons salted butter
½ cup milk ( skim, whole, half-and-half, or any combination), warmed
1 teaspoon kosher salt, or to taste (potatoes absorb a lot of salt so be generous)
¼ teaspoon freshly ground black pepper, or to taste
½ teaspoon garlic powder or granulated garlic
1 cup Vermont white cheddar cheese, shredded
½ cup minced scallions, white and green parts
½ cup crumbled cooked bacon (optional)
My method for baking potatoes is as follows: I rub the outside of the potatoes lightly with olive oil, and sprinkle with kosher salt before baking on a tray in a 450 degree oven for about an hour for large potatoes. For smaller potatoes lessen the baking time.
This results in a very crispy tasty skin, and a well cooked interior, making even a regular baked potato especially delicious.
When potatoes are done, carefully cut the cooked potatoes in half lengthwise. They will be hot! Scoop out the potatoes leaving a ¼ inch shell. Set aside.
In a mixing bowl, combine scooped out potato, butter, milk, salt, pepper and garlic powder. Whip potatoes with electric mixer for 1 minute until smooth.
In a baking dish place the potato shells and fill with the whipped potato mixture. Sprinkle cheddar cheese, bacon (if using), and scallions on top.
Bake in a 350 degree oven or microwave just until cheese is melted and mixture is heated through.