I have a secret.
You’re going to laugh at it.
I make baked potatoes in the microwave!
Okay, now that you’re done laughing, I’ll share the recipe with you. It makes for a brilliant, quick, delicious meal. I love having everything on hand before leaving for a trip and then tossing it together when we roll in, tired, from the airport or the car. But my husband would happily eat this meal at least once a week—and he’s not a man who like repeat dishes.
Ten Minute Baked Potatoes
Russet potatoes (2-3 small or 1 larger per person), scrubbed clean and dried
cooking oil (I use olive oil)
salt (plain iodized salt is best and helps protect against thyroid disease)
thick-cut bacon (1 slice per person)
Rub the clean potatoes all over their skins (jackets) with the oil. Sprinkle liberally with salt. Place them on a double-layer of paper towel in the microwave oven. Cook on high for 8 minutes, then check and microwave at 2 minute intervals until done. (Small potatoes will only need 8 minutes, but larger ones can need up to 16!)
Meanwhile, cook the bacon in the oven (you heard me!) at 450F for 10-12 minutes, until done to your liking. This will make it nice and firm throughout with that caramelized taste of long-cooked meat—and it banishes the gristle!
Slice the potatoes lengthwise down the center and pinch the short ends together so that the insides fluff up. Put a dollop of butter in each potato, then top with cheese, sour cream and chives. (Notice the order of the toppings—you want the butter and cheese to have the chance to melt; that’s why they go on first.)
Serve them up with some broccoli, a fresh salad or, as my family does, pickled green beans. Enjoy!
P.S. You don’t have to tell anyone you made them in the microwave if you don’t want. Your secret’s safe with me