Build Your Own Potato
- 4 medium baking potatoes, washed, each pierced with a fork
- Place potatoes on paper towel in microwave.
- Microwave, turning once, 15-18 minutes or until fork tender.
- Variations:
- Mexican Chicken Potatoes: Melt 1 tablespoon butter in 8-inch skillet until sizzling; stir in 1/2 cup chopped onions.
- Cook over medium-high heat, stirring occasionally, 1 minute.
- Stir in 2 cups shredded cooked chicken, 1 cup sour cream and 1/2 teaspoon dried basil leaves.
- Continue cooking, stirring occasionally, 1-2 minutes or until heated through.
- Top each potato with about 1/2 cup chicken mixture and 2 tablespoons salsa.
- 4 servings.
- Dill 'n Vegetable Potatoes: Prepare 2 cups frozen vegetable combination according to package directions.
- Drain; stir in 1/4 teaspoon dried dill weed.
- Top each potato with 1/2 cup vegetables, 2 tablespoons sour cream and 1/4 cup finely shredded mozzarella cheese.
- Microwave 1-2 minutes or until cheese is melted.
- 4 servings.
- Cheesy Ham & Broccoli Potatoes: Prepare 2 cups chopped frozen broccoli according to package directions.
- Drain; stir in 1 cup cubed ham.
- Microwave 1 minute.
- Top each potato with about 3/4 cup broccoli mixture, 2 tablespoons sour cream and 1/4 cup finely shredded Cheddar cheese.
- Microwave 1-2 minutes or until cheese is melted.
- 4 servings.
- Italian Cheese Potatoes: Top each potato with 1/4 cup finely shredded Cheddar cheese, 2 tablespoons sour cream and 2 tablespoons spaghetti sauce.
- Microwave 1-2 minutes or until cheese is melted.
- 4 servings.
baking potatoes
Taken from www.landolakes.com/recipe/2220/build-your-own-potato (may not work)