Microwave Loaded Potato

LunchMicrowave12 minServes 1Gluten-free

Ingredients

• 1 russet potato
• 1/4 cup shredded cheese
• 2 tbsp sour cream
• 1 green onion, sliced
• 1 strip cooked bacon, crumbled

Amounts are scaled from the original 1 servings; cooking times may change for bigger batches.

Steps

1. Scrub the potato and pierce it several times with a fork.
2. Microwave on high 5 minutes, turn over, then 3-5 more minutes until a knife slides in easily.
3. Split open, fluff with a fork and top with cheese; microwave 30 seconds to melt.
4. Finish with sour cream, bacon and green onion.

Swaps

• Plain yogurt (Greek works best) can stand in for sour cream.
• Half-and-half or whole milk can replace cream; the sauce will be a little thinner, so simmer it a bit longer and do not boil hard.
• Chives or a little finely sliced regular onion can replace green onions.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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