How to Make the Perfect Microwave Twice Baked Potato
American · Easy · 10 min · 1 servings
This microwave twice baked potato delivers all the creamy cheesy goodness of the classic version in a fraction of the time. The microwave cooks the potato quickly so you can stuff and melt the cheesy filling in minutes.
Why this recipe works
This Microwave Twice Baked Potato recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 10 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 4 simple ingredients that you can find at any grocery store:
- 1 large russet potato
- 3 tbsp sour cream
- 0.5 cup shredded cheddar cheese divided
- 0.5 tsp salt and pepper
Step by step instructions
Step 1: Microwave Potato
Pierce the russet potato all over with a fork and microwave on high for 5 minutes flipping once halfway until fully cooked and soft throughout.
Step 2: Scoop and Mash
Cut the potato in half lengthwise and scoop most of the flesh into a bowl leaving a thin shell. Mash the flesh with sour cream, half the cheese, salt, and pepper.
Step 3: Stuff and Top
Spoon the mashed mixture back into the potato shells and top with the remaining shredded cheddar cheese.
Step 4: Melt Cheese in Microwave
Return the stuffed potatoes to the microwave and heat on high for 90 seconds until the cheese is fully melted and bubbling.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sour cream → Greek yogurt for a lighter protein-rich option
- cheddar cheese → Monterey Jack or mozzarella for a milder flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not piercing the potato enough before the first microwave which can cause it to burst
- Overfilling the shells so the filling spills out when returned to the microwave
Nutrition facts
Per serving: 320 calories, 12g protein, 42g carbs, 12g fat, 4g fiber.
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