Best 4 Kittencals Microwave Baked Potato Recipes

Craving a fluffy, flavorful baked potato but short on time? Look no further than Kittencal's Microwave Baked Potato, a culinary hack that delivers perfectly cooked potatoes in just minutes using your microwave. This quick and easy recipe utilizes the microwave's power to create a tender, fluffy interior and a crispy skin, all without the need for an oven.

In addition to the classic baked potato recipe, this article also offers several variations to tantalize your taste buds. From a cheesy garlic herb variation loaded with melted cheese, garlic, and herbs to a chili cheese variation topped with hearty chili and gooey cheese, these variations promise a burst of flavors that will satisfy any craving.

For those seeking a healthier option, the light and fluffy baked potato recipe uses a combination of egg whites and seasonings to create a crispy, low-calorie alternative. And if you're in the mood for something indulgent, the bacon and cheese variation combines the classic flavors of bacon, cheese, and chives for a decadent treat.

This comprehensive guide to microwave baked potatoes caters to various dietary preferences and taste preferences. Whether you're a fan of classic comfort food or looking for something more adventurous, Kittencal's Microwave Baked Potato has a recipe that will hit the spot. So, gather your ingredients, grab your microwave, and get ready to enjoy a delicious and satisfying baked potato in no time!

Check out the recipes below so you can choose the best recipe for yourself!

MICROWAVE BAKED POTATO

Microwave Baked Potato image

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

Ingredients

1 large russet potato
1 tablespoon butter or margarine
3 tablespoons shredded Cheddar cheese
salt and pepper to taste
3 teaspoons sour cream

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

MICROWAVE POTATO

Microwave Potato image

If you're someone who enjoys a fully loaded (or plain) baked potato, but never wants to wait an hour for the spud to cook, this recipe is for you. It yields a moist, steamy, fluffy potato with crispy skin in a fraction of the time, plus you don't need to turn on the oven.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 medium to large russet potato
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter

Steps:

Poke the potato 4 to 5 times on each side with a fork. Wet a clean sheet of paper towel with water and wring out any excess moisture. Wrap the damp paper towel around the potato and place on a microwave-safe plate. Microwave on high for 5 minutes. Remove the paper towel and flip the potato over.
Drizzle the potato with olive oil and sprinkle with salt and pepper. Microwave on high, uncovered, 3 minutes more (see Cook's Note). Use a fork to test for doneness. If the potato is not done, cook in 1-minute intervals until the fork can easily pierce the flesh. Serve with the butter and more salt and pepper.

KITTENCAL'S BAKED POTATO SALAD CASSEROLE (OR COLD POTATO SALAD)

Kittencal's Baked Potato Salad Casserole (Or Cold Potato Salad) image

This may be served hot as a casserole or reduce the melted butter amount down to 2 tablespoons and serve as a cold potato salad, either way it's delicious! --- If you are serving hot as a casserole I strongly recommend to have the potatoes cooled to room temperature before using in this recipe or use cold potatoes that have been cooked a day ahead, I have even made this using about 5 cups of thawed frozen hash browns, the complete casserole may be assembled and refrigerated for up to 2 days ahead before baking although it's so delicious cold it might not even make it to the oven, and also makes a large amount which makes this perfect dish for potlucks --- if you are baking as a casserole use only mayonnaise such as Hellman's using salad dressing will not be as good.

Provided by Kittencalrecipezazz

Categories Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

5 lbs potatoes, cooked and cubed (about 9-10 medium potatoes)
1 1/2 cups mayonnaise (Hellman's is best for this, do not use salad dressing)
1 1/2 cups sour cream
5 tablespoons melted butter
1 -1 1/2 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste, or use white salt)
1 teaspoon ground black pepper
4 -5 green onions, chopped
1 small onion, finely
1 1/2 cups cheddar cheese, finely cubed (or coarsley shredded)
1 1/2 cups cheddar cheese, shredded (or to taste)
2 cups finely chopped cooked ham (or use cooked chopped chicken or turkey) (optional)

Steps:

TO SERVE HOT AS A CASSEROLE; grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture).
Set oven to 350 degrees F.
In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined.
Mix in green onion and yellow onion.
Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined.
Transfer/spread the mixture to prepared casserole dish.
At this point you may cover and refrigerate for up to 24 hours until ready to bake.
Bake 25-30 minutes or until hot and bubbly.
Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted.
TO SERVE AS A COLD POTATO SALAD; make as stated in steps 3-5 reducing the melted butter to 2 tablespoons.
Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.
DELICIOUS!

Nutrition Facts : Calories 544, Fat 30, SaturatedFat 18.5, Cholesterol 86, Sodium 379.9, Carbohydrate 53.2, Fiber 6.7, Sugar 4.5, Protein 17.6

KITTENCAL'S HOLIDAY SWEET POTATO BAKE WITH NUT TOPPING

Kittencal's Holiday Sweet Potato Bake With Nut Topping image

This is perfect to serve at your Christmas or Thanksgiving table, and I have done so many times and received rave reviews from all, this has been a long time family favorite and sure to become yours also! For a sweeter taste you may increase the sugar amount in the potato mixture by a few tablespoons or to taste, the sweet potatoes may be baked and the pulp removed up to a day in advance if desired --- two 29-ounce cans sweet potatoes, drained and mashed may be used for this recipe, prep time does not include baking the sweet potatoes.

Provided by Kittencalrecipezazz

Categories Yam/Sweet Potato

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

5 medium sweet potatoes
1/3 cup white sugar (use white or brown)
1/2 cup melted butter
2 large eggs, lightly beaten
1 pinch salt
2 teaspoons vanilla
1/3 cup evaporated milk (or use half and half cream or milk)
1/3 cup melted butter
1 cup brown sugar
1/2 cup all-purpose flour
1 1/2 cups coarsley chopped pecans or 1 1/2 cups walnuts

Steps:

Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
Line a baking sheet with foil, then spray with cooking spray.
Prick each sweet potato with a few holes.
Place on the baking sheet and bake for about 1 hour or until fork-tender all the way through to the middle (baking time will vary slightly).
Cool the potatoes slightly then scoop out the pulp.
Place the pulp in a large bowl.
Add in 1/3 cup sugar (start with 1/3 cup and add in more to taste after if desired) melted butter, eggs, pinch salt, vanilla and evaporated milk or milk; mix with a wooden spoon to combine.
Transfer/spread the mixture to the prepared baking dish.
For the topping; in a small bowl combine 1/3 cup melted butter with brown sugar and flour; mix to combine.
Mix in the nuts.
Spread over the sweet potato mixture in the baking dish.
Bake for about 25 minutes or until completely heated through.
Delicious!

Nutrition Facts : Calories 580.4, Fat 36, SaturatedFat 14.3, Cholesterol 106.7, Sodium 239.8, Carbohydrate 61.5, Fiber 4.6, Sugar 39.2, Protein 6.5

Tips:

- Choose potatoes that are similar in size and shape to ensure even cooking. - Scrub the potatoes thoroughly to remove any dirt or debris. - Pierce the potatoes several times with a fork to allow steam to escape and prevent them from bursting. - Place the potatoes in a microwave-safe dish with a little water to create steam and prevent them from drying out. - Cover the dish with plastic wrap to help trap the steam and cook the potatoes more evenly. - If your microwave has a "potato" setting, use it for the best results. - Cook the potatoes for 5-7 minutes per potato, depending on their size. - Let the potatoes stand for a few minutes before handling them, as they will be very hot. - Serve the potatoes immediately with your favorite toppings, such as butter, sour cream, cheese, or chili.

Conclusion:

Microwave-baked potatoes are a quick and easy way to enjoy this versatile vegetable. With just a few simple steps, you can have perfectly cooked potatoes in no time. Whether you're looking for a healthy side dish or a satisfying meal, microwave-baked potatoes are a great option. So next time you're short on time, give this recipe a try and see how easy it is to make delicious potatoes in the microwave.