The potato, derived from the Spanish word patata, is said to have originated in Bolivia and present-day Peru, and is the world’s fourth-largest food crop (source). A good source of Manganese, Potassium, and Vitamins B6 and C (source), baked potatoes have the potential to lower blood pressure, build cells, assist with and protect the nervous and cardiovascular systems, and even help improve athletic performance (source).
Twice-baked potatoes get their name from, you guessed it, being baked twice. Whether using the microwave or conventional oven, raw potatoes are first baked thoroughly in order to scoop out the inner flesh, mix it with various ingredients and then place the mixture back into the potato shells, baking a second time until the entire mixture is heated through. The result is a handy bowl-like potato that can simply be picked up and eaten without silverware.
Microwave Twice-Baked Potatoes
2 large russet potatoes
1/2 cup regular unsweetened almond milk
1/2 cup shredded vegan cheese
1/4 cup vegan sour cream
2 tablespoons vegan butter
1/2 teaspoon salt
fresh cracked black pepper to taste
chopped fresh chives
Scrub potatoes and pierce each with a fork 6-8 times.
Place potatoes on a microwave-safe dish and microwave on high for 10 minutes, or until tender.
Remove from microwave and allow to cool for 5-10 minutes, or until cool enough to handle.
Cut each potato in half and scoop out flesh, leaving a shell that is approximately 1/4-inch thick.
Place flesh of potatoes in a large bowl with deep sides along with almond milk, cheese, sour cream, butter, salt and pepper, and blend with a hand mixer until smooth.
Spoon blended mixture into potato shells, and place in microwave, cooking an additional 60-90 seconds on high, or until heated through.
Sprinkle with paprika and chives and serve.