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1
Place potatoes on paper towel in microwave.
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2
Microwave, turning once, 15-18 minutes or until fork tender.
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3
Variations:
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4
Mexican Chicken Potatoes: Melt 1 tablespoon butter in 8-inch skillet until sizzling; stir in 1/2 cup chopped onions.
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5
Cook over medium-high heat, stirring occasionally, 1 minute.
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6
Stir in 2 cups shredded cooked chicken, 1 cup sour cream and 1/2 teaspoon dried basil leaves.
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7
Continue cooking, stirring occasionally, 1-2 minutes or until heated through.
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8
Top each potato with about 1/2 cup chicken mixture and 2 tablespoons salsa.
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9
4 servings.
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10
Dill 'n Vegetable Potatoes: Prepare 2 cups frozen vegetable combination according to package directions.
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11
Drain; stir in 1/4 teaspoon dried dill weed.
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12
Top each potato with 1/2 cup vegetables, 2 tablespoons sour cream and 1/4 cup finely shredded mozzarella cheese.
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13
Microwave 1-2 minutes or until cheese is melted.
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14
4 servings.
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15
Cheesy Ham & Broccoli Potatoes: Prepare 2 cups chopped frozen broccoli according to package directions.
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16
Drain; stir in 1 cup cubed ham.
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17
Microwave 1 minute.
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18
Top each potato with about 3/4 cup broccoli mixture, 2 tablespoons sour cream and 1/4 cup finely shredded Cheddar cheese.
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19
Microwave 1-2 minutes or until cheese is melted.
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20
4 servings.
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21
Italian Cheese Potatoes: Top each potato with 1/4 cup finely shredded Cheddar cheese, 2 tablespoons sour cream and 2 tablespoons spaghetti sauce.
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22
Microwave 1-2 minutes or until cheese is melted.
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23
4 servings.
