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. 1. Place bacon on hanging rack with paper towel over it; cook on high for 3 to 4 minutes or until crisp.
  2. Crumble bacon and set aside.
  3. 2. Prick potatoes several times with a fork. Place on paper towels in a circle a few inches apart;
  4. microwave uncovered on high for 10 minutes. Turn the potatoes over and microwave an additional 10 to
  5. 12 minutes or until tender; wrap in foil and let stand 5 to 10 minutes.
  6. 3. When cool to the touch, lay on flattest side and cut approximately 1 inch off the top. Carefully scoop
  7. out pulp, leaving about ¼-inch thick shells. Put pulp in a large bowl; add butter and whipping cream then
  8. mash until fluffy. Stir in sour cream and next 5 ingredients; spoon evenly into shells. Arrange on
  9. microwave tray and microwave uncovered for 4 to 5 minutes on high to heat well.
  10. 4. Garnish with crumbled bacon and chives before serving.