Twice-baked Potatoes from the Microwave

By:Joy Schantz

Recipe History: I saved this recipe from a 1987 Phoenix Gazette page

Ingredients:
4 medium baking potatoes
6 slices bacon
1/2 cup milk
3 tblsps butter or margarine
1/2 tsp dry mustard
1/4 tsp salt
1/8 tsp pepper
1/2 cup shredded cheese
2 green onions chopped, including green tips
Paprika

Directions:
Scrub and pat potatoes dry.
Prick each potato several times with fork.
Place 2 layers of paper towel on microwave floor.
Place potatoes on paper towels, in spoke-like pattern.
Microwave on High for 5 minutes, turn over, and microwave another 5-10 minutes. Set aside.
Separate bacon strips and microwave in a single layer on high until crisp.
Slit slightly cooled potatoes, scoop centers into a mixing bowl, and set shells aside.
Add milk, butter, dry mustard, salt and pepper to potato centers mixture.
Mash well to blend, then stir in cheese.
Crumble crisp bacon into mixture, reserving some of the crisp bacon for garnish.
Spoon mixture into potato shells.
Sprinkle tops with chopped green onions and bacon.
Dust with paprika.
Arrange on a microwavable plate or platter, and microwave on Reheat for 3-5 minutes, or until thoroughly hot.

Serves 4.  Enjoy.