Microwave Twice-Baked Potatoes Recipe

Wash and dry the potatoes, then poke a few holes with a fork. Microwave on high until tender, turning them halfway so they cook evenly.

Pan-fry the bacon until crisp. Drain on paper towels, then chop into small pieces.

Let the potatoes cool slightly, then slice lengthwise. Carefully scoop the flesh into a bowl and keep the skins intact like little boats.

Mash the potato with butter and margarine. Add the milk a bit at a time until creamy but not runny. Season with salt and pepper, then stir in the green onions and most of the bacon.

Mound the filling back into the potato skins. Microwave again just until everything is heated through.

Top with the remaining bacon and a light sprinkle of paprika. Serve hot; if you’re holding them, cover loosely to prevent drying out.