Build-Your-Own Potato

STEP 1

Place potatoes on paper towel in microwave. Microwave, turning once, 15-18 minutes or until fork tender.

STEP 2

Variations:
Mexican Chicken Potatoes: Melt 1 tablespoon butter in 8-inch skillet until sizzling; stir in 1/2 cup chopped onions. Cook over medium-high heat, stirring occasionally, 1 minute. Stir in 2 cups shredded cooked chicken, 1 cup sour cream and 1/2 teaspoon dried basil leaves. Continue cooking, stirring occasionally, 1-2 minutes or until heated through. Top each potato with about 1/2 cup chicken mixture and 2 tablespoons salsa. 4 servings.

Dill 'n Vegetable Potatoes: Prepare 2 cups frozen vegetable combination according to package directions. Drain; stir in 1/4 teaspoon dried dill weed. Top each potato with 1/2 cup vegetables, 2 tablespoons sour cream and 1/4 cup finely shredded mozzarella cheese. Microwave 1-2 minutes or until cheese is melted. 4 servings.

Cheesy Ham & Broccoli Potatoes: Prepare 2 cups chopped frozen broccoli according to package directions. Drain; stir in 1 cup cubed ham. Microwave 1 minute. Top each potato with about 3/4 cup broccoli mixture, 2 tablespoons sour cream and 1/4 cup finely shredded Cheddar cheese. Microwave 1-2 minutes or until cheese is melted. 4 servings.

Italian Cheese Potatoes: Top each potato with 1/4 cup finely shredded Cheddar cheese, 2 tablespoons sour cream and 2 tablespoons spaghetti sauce. Microwave 1-2 minutes or until cheese is melted. 4 servings.