Microwave Stuffed Potatoes
2 large baking potatoes
3 slices bacon
2 Tbsp butter
¼ cup milk
½ cup sour cream
½ cup grated cheese
⅓ cup scallions, chopped
¼ cup garlic salt
⅛ tsp pepper
½ Tbsp bleu cheese, crumbled
1 Prick potatoes several times with a fork and arrange on paper towel in microwave.
2 Cook uncovered on high for 15 to 20 minutes or until done, turning over and rearranging after 8 minutes; let potatoes cool to touch.
3 Place bacon on hanging rack with paper towel over it; cook on high for 2 to 3 minutes or until crisp.
4 Crumble bacon and set aside.
5 Cut potatoes in half lengthwise and carefully scoop out pulp, leaving ¼‐inch thick shells.
6 Put pulp in bowl with butter and milk (a little to start); mash until fluffy.
7 Stir in sour cream and next 4 ingredients; spoon mixture into shells evenly.
8 Arrange on glass turntable and microwave, uncovered, on high for 4 to 5 minutes until thoroughly heated.
9 Sprinkle with bacon pieces and cheese.