Microwave Stuffed Potatoes
6 slices bacon
4 extra-large baking potatoes
¼ cup (4 tablespoons) butter, cut in small pieces
¼ cup whipping cream
1 carton (8-ounce) sour cream
¾ cup grated sharp cheddar cheese
½ cup chopped green onions
½ teaspoon garlic salt
¼ teaspoon black pepper
1 ounce crumbled blue cheese
Chopped fresh chives
1. Place bacon on hanging rack with paper towel over it; cook on high for 3 to 4 minutes or until crisp.
Crumble bacon and set aside.
2. Prick potatoes several times with a fork. Place on paper towels in a circle a few inches apart;
microwave uncovered on high for 10 minutes. Turn the potatoes over and microwave an additional 10 to
12 minutes or until tender; wrap in foil and let stand 5 to 10 minutes.
3. When cool to the touch, lay on flattest side and cut approximately 1 inch off the top. Carefully scoop
out pulp, leaving about ¼-inch thick shells. Put pulp in a large bowl; add butter and whipping cream then
mash until fluffy. Stir in sour cream and next 5 ingredients; spoon evenly into shells. Arrange on
microwave tray and microwave uncovered for 4 to 5 minutes on high to heat well.
4. Garnish with crumbled bacon and chives before serving.