Double-Done Potatoes

Recipe Summary

  • Preparation: Easy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Yield: 2 servings


  • 1 MicroBaker Organic Russet Potato
  • 1 cup fresh broccoli florets
  • ¼ cup water
  • ¼ cup sour cream
  • 2 tbsp grated cheddar cheese
  • salt and pepper
  • crumbled bacon to taste (optional)
  • chopped scallions to taste (optional)


  • Preheat broiler.
  • Following MicroBaker potato instructions on the package, place unopened, sealed MicroBaker potato in the microwave. Do NOT put puncture holes in the wrap! Cook potato on HIGH for 7-8 minutes. Cooking times may vary. Potatoes may whistle in microwave. Use caution when removing MicroBaker potatoes from the microwave, they will be hot! Pull easy open strip and let cool.
  • Cut the potato in half lengthwise. Use a spoon to scoop out the potato’s insides into a bowl.
  • Put the empty potato skins upside down on a baking sheet, and broil them for 7 minutes to make them crispy.
  • While the skins are crisping, put the broccoli florets and the water in a pot, cover the pot with the lid, and cook medium heat for 7 minutes, or until the broccoli is bright green.
  • Add the sour cream to the potato innards, and mash with a fork.  When the broccoli is done, use a slotted spoon to remove from the water and add to the potato mixture. Add the crumbled bacon and scallions if desired. Add salt and pepper to taste. Stir well.
  • Remove the skins from the oven and turn them right side-up. Spoon the filling into the skins. Sprinkle the cheese on top. Then broil for 7 minutes, or until the cheese melts and the filling is hot.

Source: Big Snacks Little Meals