Quick & Healthy Baked Potatoes
These baked potatoes are ready in under 15 minutes in the microwave. Dress up your baked potato with one of these variations on toppings!
Ingredients
- 4 Alsum russet potatoes 5-6 ounces each, scrubbed
- ¼ Cup Non-fat plain yogurt
- 4 Teaspoons Healthy buttery spread
- ½ Teaspoon Garlic or seasoned salt
- Snipped fresh chives or green onion tops optional
Instructions
- Cut a wedge out of each potato about ⅛-inch wide and 1-inch deep and place in a microwave-safe dish. Microwave on HIGH, uncovered, for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave. Carefully make a slit in the top of each potato and fluff with a fork. Stir 1 tablespoon yogurt, 1 teaspoon buttery spread and ⅛ teaspoon salt into each potato; sprinkle with chives if desired.
Notes
Broccoli Cheddar Baked Potatoes
Place 3 cups tiny broccoli florets in a small bowl with 1 tablespoon water. Cover and microwave on HIGH for 2 minutes. Drain and spoon equal amounts onto each seasoned potato. Sprinkle each with 1/4 cup reduced-fat sharp Cheddar cheese and microwave on HIGH for 2 minutes more to melt cheese.
Baked Pizza Potatoes
Place 16 slices turkey pepperoni on a plate and microwave on HIGH for 45 to 60 seconds to crisp. Top each seasoned potato with 1/4 cup warm pasta sauce, 1/4 cup Italian blend shredded cheese, 1 tablespoon minced green pepper and 1 tablespoon sliced green onion. Microwave on HIGH for 2 minutes to melt cheese, then, top with coarsely crumbled pepperoni slices.
Spinach Alfredo Baked Potatoes
Stir 2 cups coarsely chopped fresh spinach into 1/2 cup light Alfredo sauce. Cover and microwave on HIGH for 2 minutes. Spoon equal amounts onto each seasoned potato, then sprinkle with shredded Parmesan cheese, if desired.
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.