Loaded Potato Skins

Loaded Potato Skins

Potatoes — in pretty much any form— are magic when they're made in the microwave. And these loaded potato skins, topped with melted cheese, crispy bacon bits, sour cream, and chives are no exception.

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.

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Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.

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To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.

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Prep Time

4 mins

Cook Time

10-12 mins

Free Time

to debate a friend over the best form of potato

Ingredients

  • 2 Idaho potatoes, washed and dried
  • 1 tablespoon olive oil
  • teaspoon salt
  • 4 strips of thick cut bacon
  • ¼ cup shredded cheddar or monterey jack
  • ¼ cup sour cream
  • 2 tablespoons chives, thinly sliced


Preparation

  1. Place the potatoes, olive oil, and salt in the Anyday dish and toss until the potatoes are fully coated. Cover with the lid (knob lifted). Cook in the microwave for 6-7 minutes, or until the potatoes are tender when pierced with a fork.
  2. Transfer the potatoes to a plate. Place the bacon in the Anyday dish. Cover and cook for 4-5 minutes, or until the bacon is crispy. Transfer the bacon to a plate lined with paper towels.
  3. Cut the potatoes in half lengthwise. Scoop out the potato flesh and save to make mashed potatoes.
  4. Place the potato skins into the Anyday dish. Season with salt, then sprinkle with cheddar cheese. Cover and melt in the microwave for about 30 seconds.
  5. Top each potato with crumbled bacon pieces, sour cream, and chives.


Serving suggestions & tips

  • Don’t waste the leftover scooped out potato! Mash with cream cheese, garlic powder and chopped chives. Enjoy on as is or add it back to the potato skins before adding the toppings.
  • For crispy potato skins, place the cut and scooped potatoes into a tray, drizzle with olive oil, and bake in a 400°F preheated oven for 15 minutes or until crispy and slightly golden.
  • For a vegetarian option, top the potatoes with caramelized onions instead of crispy bacon.
  • Substitute potatoes for sweet potatoes for a new variation.
  • If you have queso, swap it for the cheddar cheese.
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.