MICROWAVE BAKED POTATO
If you want the yummy taste of a slowly baked potato but aren't patient enough, or don't have the know-how to bake it in an oven, this is for you. Give it 12 minutes and get a mouth-watering, taste bud-tingling treat.
Provided by CJME
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 12m
Yield 1
Number Of Ingredients 5
Steps:
- Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
- Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.
- Top with remaining cheese and sour cream, and serve.
Nutrition Facts : Calories 517.3 calories, Carbohydrate 65.4 g, Cholesterol 63.1 mg, Fat 23.1 g, Fiber 8.1 g, Protein 14.2 g, SaturatedFat 14.5 g, Sodium 421.6 mg, Sugar 3 g
MICRO-ROASTED POTATOES
For a tasty change from baked potatoes, try this versatile side dish from Janet Machulcz of Westminster, Maryland.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In an ungreased 11x7-in. microwave-safe dish, combine the first four ingredients. Microwave on high for 20-30 seconds or until the garlic is soft. Stir in browning sauce. Add potatoes and pepper; stir to coat. Cover and microwave on high for 10-12 minutes, turning and stirring twice.
Nutrition Facts : Calories 192 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
MICROWAVE "ROASTED" POTATO WEDGES
This quick and easy no fuss potato recipe is great for summer nights when you want spuds but dont want to heat up the oven. 125 calories per serving.
Provided by CookbookCarrie
Categories Potato
Time 33m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- in an 8x12 microwave safe dish, cook oil, garlic, salt, and paprika on high 30 to 45 seconds or until garlic softens.
- Stir in browning sauce.
- Add wedges to oil in dish, stirring to coat all sides.
- Cook covered on high 15 to 18 minutes turning over and re-arranging twice.
- Discard oil mixture when you're done.
Nutrition Facts : Calories 150, Fat 4.6, SaturatedFat 0.7, Sodium 202.5, Carbohydrate 25, Fiber 3.1, Sugar 1.1, Protein 2.9
EASY MICROWAVE POTATOES
Make and share this Easy Microwave Potatoes recipe from Food.com.
Provided by Organic Olive
Categories Potato
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut potatoes into wedges.
- Melt margarine.
- Stir in herbs and salt.
- Add potatoes and stir to coat.
- Cover and cook 8-10 min in microwave or until soft.
Nutrition Facts : Calories 174.3, Fat 5.8, SaturatedFat 1.2, Sodium 76.2, Carbohydrate 28.1, Fiber 3.5, Sugar 1.2, Protein 3.3
BUTTERY GARLIC POTATOES
My husband and three boys all love oven-roasted potatoes. But I work full-time, so once I get home and start dinner, I usually don't have time to make them. I whipped up this quick and very tasty microwave garlic potato recipe with red potatoes and seasonings instead, and everyone likes it. -Heidi Iacovetto, Phippsburg, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place the potatoes in a 2-qt. microwave-safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat., Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.
Nutrition Facts : Calories 155 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 477mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ROAST POTATOES
Simple and delicious recipe for rosemary-kissed roasted red potatoes.
Provided by KIY
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (250 degrees C).
- Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
- Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 36.4 g, Fat 7.3 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 596.3 mg, Sugar 2.7 g
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MICROWAVE ROASTED POTATOES RECIPE, WHATS COOKING …
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Cuisine AmericanCategory Side DishServings 4-6Total Time 20 mins
- Scrub and rinse the potatoes thoroughly. Cut potatoes into uniform-size cubes. Place into microwave-safe dish.
- Drizzle a small amount of olive oil over potatoes. Sprinkle with seasonings of your choice. Toss to evenly disperse oil and seasonings.
- Tightly cover dish with a lid or plastic wrap, and place in microwave. The hot oil browns the potatoes, while the plastic wrap creates steam to cook the insides to tender perfection.
- Microwave on HIGH for 10 minutes or until potatoes are done. Carefully remove from microwave and serve.
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4.8/5 (37)Calories 211 per servingCategory Side Dish
- Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking.
- Slice the potatoes into 2-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the prepared baking sheet.
- Drizzle the olive oil over the potatoes, then sprinkle on the garlic powder, salt, and rosemary, if using. Toss with your hands until the potatoes are evenly coated in the mixture (it might seem like you don’t have enough oil, but you do—keep going!). Arrange the potatoes in an even layer across the pan with their flat edges against the pan.
- Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are deeply golden (check the undersides) and easily pierced through by a fork. Stir in the parsley, if using, and season to taste with additional salt and some black pepper (careful, the potatoes are hot). Serve promptly.
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