RECIPE: Lickety-split loaded baked potatoes
Loaded baked potatoes make for an easy family dinner. Like build-your-own taco night, all you need to do is set out the potatoes and an assortment of toppings, and let family members pile the spuds with whatever they’d like. The only problem? Baking potatoes in the oven can take up to an hour, which is a no-go when you’re trying to get a meal on the table after work or last-minute holiday shopping.
Thank goodness for the microwave. Despite being mainly used to heat up leftovers, I’ve found it to work wonders on russet potatoes, turning out “baked” potatoes in less than 15 minutes.
The process is as simple as zapping the potatoes until they’re tender, but I’ve come up with a few pointers for optimal results. First, know the strength of your microwave. The recipe below was developed with a 1,500-watt microwave; if yours is weaker, it’ll take longer to cook the potatoes. Second, choose potatoes of approximately equal size so they cook evenly. Third, flip the potatoes halfway through cooking. You’ll find that the bottom half of the potato will cook more quickly, so turning them ensures even doneness.
It is very important to prick the potatoes before cooking to prevent explosions. Also, add some oil and seasonings to the skins before placing in the microwave so they will be as tasty to eat as their fluffy interior.
I like to serve these topped with a quick vegetarian array of flavored chickpeas, fried capers, mascarpone cheese and chopped chive, but you can alter this list as you wish. You’ll spend 10 to 15 minutes cooking the potatoes, so choose toppings you can prepare in that same amount of time.
Weeknight Vegetarian Loaded Baked Potatoes
- 4 (9- to 10-ounce) russet potatoes, scrubbed
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 tablespoons drained capers
- 1 (14-ounce) can flavored chickpeas, such as Bush’s Rustic Tuscany Sidekicks, drained
- 1/4 cup mascarpone cheese or sour cream
- 2 tablespoons chopped fresh chives
- Prick the potatoes all over with a fork. Lightly coat the potatoes with a layer of olive oil, then season the skin with salt and pepper. Place on a microwave-safe plate. Microwave on high power for 5 minutes. Flip, then continue to microwave on high until they’re easily pierced with a fork, 5 to 8 more minutes.
- While the potatoes cook, heat 2 tablespoons olive oil in a medium skillet over medium heat. When the oil is shimmering, add the capers and cook, stirring, until browned, 1 ½ to 2 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Add the chickpeas and cook, stirring, until warmed through, 1 to 2 minutes.
- To serve: Place warm chickpeas, fried capers, mascarpone cheese and chives in separate bowls. Place each potato on a serving plate. Let each diner slice open a potato and season it with salt, then top with desired toppings.
Nutritional information
Per serving: Per serving: 492 calories (percent of calories from fat, 34), 14 grams protein, 70 grams carbohydrates, 10 grams fiber, 19 grams total fat (8 grams saturated), 38 milligrams cholesterol, 591 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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