Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. blog/tag/direct-your-diningPreparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
One of the best time and energy saving tricks in the kitchen is making “baked potatoes” in the microwave, and with this week’s low energy use recipe, you can amp up your potato game by making supreme pizza loaded potatoes for an easy, filling dinner.
The key to making baked potatoes in the microwave (I have done a few recipes over the years using this technique) is to poke holes in them with a fork, wrapping them in damp paper towels, and letting them stay in the damp paper towel to rest after the microwave time to finish cooking with their residual heat. You only need 7 minutes on high to microwave a big potato like the one I used today, but let it rest all wrapped up afterwards for at least 5 minutes to steam through.
This is the perfect amount of time to prepare a supreme pizza inspired topping that sings on top of the cheesy seasoned potato and marinara sauce. Don’t worry about making your own sauce unless you keep that on hand. I just pick of a jar of my favorite sauce from the pasta sauce aisle at the store and warm it in the microwave before topping the potato with it. The topping cooks up in about 6-7 minutes, making this an extremely fast recipe perfect for a weeknight dinner!
I have written this recipe to make 1 large baked potato (even though it’s really enough food to feed 2 adults). There is enough topping from this recipe to top two big baked potatoes if you want to make a second one for another meal, another couple of people, or you can save the extra topping and serve it over scrambled eggs the next morning for a follow up recipe that will keep you from wasting any food!
Supreme Pizza Microwave Style “Baked” Potatoes
- 1 Large Russet baking potato, rinsed
- 3 Damp paper towels
- ¼ c. Shredded mozzarella cheese
- 1 tsp. Olive oil
- 3 tbsp. Marinara sauce
- 1 Large white mushroom, diced
- 2 tbsp. Green bell pepper, diced
- 2 tbsp. White onion, diced
- 3 tbsp. Ready to eat pork sausage crumbles
- 3 tbsp. Mini pepperonis
- 1 tbsp. Capers
- 1 tsp. Garlic paste
- ½ tbsp. Butter and olive oil (equal parts or the Butter w/olive oil)
- ½ tsp. Italian pizza seasoning (any blend will work)
- ¼ tsp. Sea salt
- Parmesan and Romano sprinkle cheese for topping/garnish
1) Wash the potato with hot water. Poke 12 fork holes around the potato. Soak the paper towels.
2) Wrap the potato in the paper towels, place on a microwave safe plate, and microwave on high for 7 minutes. Leave it wrapped and let it rest for 5-10 minutes while making the topping.
3) Heat a nonstick skillet over medium heat and add the butter with olive oil. Add the garlic paste, onions, bell pepper, and mushrooms. Sauté for 5 minutes until turning golden brown.
4) Add the sausage, pepperonis, capers, seasoning, and salt to the skillet. Sauté for 2 more minutes and then turn the heat off.
5) Go back to the potato, remove the paper towel wrap, cut it in half, and push the ends towards each other to open the potato.
6) Carefully pull the potato insides away from the skin using a fork.
7) Mix ¼ c. mozzarella cheese, 1 tsp. olive oil, and optionally a sprinkle of Italian pizza seasoning with the potato insides.
8) Warm the marinara sauce and spoon it over the cheesy potato insides.
9) Top the potato with the finished supreme pizza topping and a sprinkle of parmesan and Romano cheese.
I like to drizzle the vinaigrette dressing over the lettuce first, then add my toppings and get after the bowl with a fork and a napkin!
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with delicious dishes!
Recipe and Images by Stacie Morgan