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Cheese-Topped Potatoes (microwave)




Source of Recipe


magnolia lane at rc and mikitty13/EDC


List of Ingredients




4 (6 to 8 oz) baking potatoes
(Topping choices listed below)

Recipe



Pierce the potatoes with a fork in several places to be sure they do not explode. Place on a paper towel and cook for 16 to 20 minutes or till tender. (Allow 5 minutes for each potato and be sure to turn them over 1/2 way through the cooking process).

Let cool for 5 minutes before handling. Then fluff up the inside contents with a fluff or scoop out and mash if you prefer. Add your choice of one of the topping below and serve.

CHEESY GREEK TOPPING:

1/2 lb. Spinach, washed, dried and torn into small pieces
1 cup mushrooms sliced
2 TBS. of liquid herb dressing of some kind
1 cup (4 oz.) mozzarella cheese
1/4 cup sliced ripe olives
some Parmesan cheese

(Mix the dressing with the spinach and mushrooms in a glass or plastic bowl and cover with plastic wrap. Microwave on HIGH for 2 or 3 minutes until spinach is limp. Now stir in the mozzarella and olives. Serve over the potatoes and sprinkle with Parmesan.)

VEGETABLE GARDEN TOPPING:

2 cups chopped vegetables (such as carrots, onions, peppers, etc.)
1/4 cup zesty Italian liquid dressing

(Mix vegetables and dressing in plastic or glass bowl. Cover loosely with plastic wrap and microwave for 3 to 5 minutes or until the veggies are just tender crisp. Serve on top of cooked potatoes and sprinkle with Parmesan cheese.)