Twice Baked Potatoes, Two Ways

Hiiii Abby!!!

This blog post is dedicated to Abby.

Abby emailed me a few weeks ago requesting a recipe that could be made in the microwave. You see…Abby is shacking it up in a dorm this year with only two kitchey-type tools at her disposal: a microwave and a mini-fridge. And since she wants to spend her money on more important things like booze, shoes textbooks, she wanted it to be budget friendly.

No biggie, Abby; I got you, gurrrrl!

Meet the Twice Baked Potatoes. They meet the criteria, for sure. They’re perfect for fallish, chilly weather; they take barely any effort/money; and they can be made in either a microwave OR oven. #thricebingo

I made ’em two ways: decadent and amazing (bacon, cheddar, jalapenos, sour cream) and healthy and good (yogurt, chives, zucchini).

I’m not even gonna pretend the healthy way tastes better. It just doesn’t. BUT it is healthier …so there’s that.

You’re gonna start by forking the potatoes.

Now, pretend you’re in a video game. This is the part when you’re at a fork in the road. And your little animal/person has a choice: go left (microwave) or go right (oven).

If you’re going right (oven), then put them on a baking sheet, season them with salt, pepper and olive oil and bake.

If you’re going left (microwave), you’re going to place them on a microwave safe plate, season them with salt, pepper and olive oil and nuke.

(Directions for both are below!)

This is what potatoes look like when they come out of the oven/microwave.

Thrilling picture, isn’t it?

HOLD ON TO YOUR BUTTS, everyone….because it’s about to get all cheesy/yogurty/exciting up in this place.

Take a knife and slice off the top of the potato. Using a spoon, scoop out the potato guts and add them to a bowl. This is the healthy way.

Add the yogurt and mash. You want it to be smooth. If you need to, add a splash of milk/almond milk.

P.S. I bet you could just take ALL of these ingredients from your school cafeteria. I took cereal ALL the time. They didn’t miss it.

Add the chives. Add the cooked zucchini and mix. Place the mixture back into the potato shell.

If you’ve chosen the fun/cheesy/bacon-ey path in the video game you call life, do the same as above: slice off the top of the potato, scoop out the insides and then add bad/fun stuff. Like a dollop of butter, a splash of milk and mash, until smooth and creamy.

Add the cheese, jalapeno and mix. Add it all back to the potato shell and top with some more cheese and the chopped up bacon.

It should look like this:

Bake that. Microwave that. Whatever path you chose, follow through.

Because if you do…you’ll be met with this. And this, my friends/Abby, is what delicious is.

Twice Baked Potatoes, Two Ways

Print this recipe!

Healthy Way:

1 large russett potato, scrubbed clean
1 tablespoon of olive oil
Salt and Pepper
2 tablespoons of greek yogurt
Splash of milk (optional)
1/2 tablespoon of chives, chopped
1 small zucchini, chopped

Microwave Instructions:
Using a fork, puncture several holes all over the potato. This will ensure that it won’t explode as it cooks. Place the potato on a microwave-safe plate and rub with olive oil and top with salt and pepper. Cook, on high, for 10 minutes.

While the potato is cooling, add the diced zucchini to a microwave-safe bowl, a teaspoon of olive oil and salt and pepper and cook for 5 minutes.

When the potato is slightly cooled, using a knife, slice off the top, lengthwise and scoop out the potato guts into a small bowl. Add the yogurt and splash of milk and mash until nice and creamy. Fold in the chives and zucchini. Add salt and pepper to taste. (Note: I added a good amount of salt until I was satisfied.)

Add the mixture back to the potato skin and cook in the microwave for another 2 minutes.

Oven Instructions:
Preheat oven to 400F. Using a fork, puncture several holes all over the potato. This will ensure that it won’t explode as it cooks. Place the potato on a baking sheet and rub with olive oil and top with salt and pepper. Bake for 50 minutes to an hour. You can tell when the potato is cooked if a fork easily enters.

While the potato is cooling, cook up the diced zucchini. In a small skillet add a tablespoon of olive oil, diced zucchini, salt and pepper. Should be done cooking in 3-4 minutes. Set aside.

When the potatoes are slightly cooled, using a knife, slice off the top, lengthwise and scoop out the potato guts and into a small bowl. Add the yogurt and splash of milk and mash until nice and creamy. Fold in the chives and zucchini. Add salt and pepper to taste. (Note: I added a good amount of salt until I was satisfied.)

Place in the oven for another 5-7 minutes.

Cheesy/Bacon-ey Way:

Print this recipe!

1 large russett potato, scrubbed clean
1 tablespoon of olive oil
Salt and Pepper
1 small dollop of butter
Splash of milk
1 tablespoon sour cream
1 handful of cheddar, grated and divided
1 strip of bacon, cooked and chopped
1 tablespoon jalapeno, diced

Microwave Instructions:
Using a fork, puncture several holes all over the potato. This will ensure that it won’t explode as it cooks. Place the potato on a microwave-safe plate and rub the potato with olive oil and top with salt and pepper. Cook, on high, for 10 minutes, or until completely cooked.

While the potato is cooling, take a microwave-safe plate and cover with 2 paper towels. Add the bacon strip to the center and top with one more paper towel. Cook, on high, for 3-4 minutes.

When the potatoes are done and slightly cooled, using a knife, slice off the top, lengthwise and scoop out the potato guts and into a small bowl. Add the butter, milk and sour cream and mash until nice and creamy. Fold in the cheddar and jalapeno. Add salt and pepper to taste.

Add the mixture to the potato skin, top with a small handful of cheddar and chopped bacon. Place in the microwave for another 2 minutes, or until cheese is melted.

Oven Instructions:
Preheat oven to 425F. Using a fork, puncture several holes all over the potato. This will ensure that it won’t explode as it cooks. Place the potato on a baking sheet and rub with olive oil and top with salt and pepper. Bake for 50 minutes to an hour. You can tell when the potato is cooked if a fork easily enters.

While the potato is cooling, cook up the bacon in a small skillet, until crispy.

When the potatoes are slightly cooled, using a knife, slice off the top, lengthwise and scoop out the potato guts and into a small bowl. Add the butter, milk and sour cream and mash until nice and creamy. Fold in the cheddar and jalapeno. Add salt and pepper to taste.

Add the mixture to the potato skin, top with a small handful of cheddar and chopped bacon. Place in the oven for another 10 minutes, or until cheese is melted.