Looking for a dinner-saving idea that is tasty, economical, and super fast? The microwave stuffed potatoes are the perfect solution for you! We often think of the microwave only for warming up, but in reality, it is a valuable ally for cooking complete dishes in just a few minutes.
These potatoes are real ‘comfort food’: they have a creamy heart made of ricotta, sautéed mushrooms, and melting cheese that wins over at the first taste.
The beauty of this recipe is its versatility: you can serve them as a rich side dish, but they are so hearty they become a perfect vegetarian main course for the whole family.
Forget the long waits of the traditional oven: follow me in the kitchen and discover how to transform simple potatoes into a masterpiece of flavor in less than 20 minutes.
Let’s go right under the photo to find out how to prepare the Microwave Stuffed Potatoes 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4Pieces
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for microwave stuffed potatoes
- 4 potatoes (medium)
- 8.8 oz ricotta
- 4.2 oz scamorza (or Asiago or Caciotta)
- 4.2 oz champignon mushrooms
- Half carrot
- Half onion
- to taste extra virgin olive oil
- 2 pinches salt
- to taste black pepper (ground)
- to taste chopped parsley
Tools
- 1 Cutting board
- 1 Knife
- 1 Pan
- 1 Microwave oven
- 1 Wooden spoon
- 1 Melon baller
Preparation of microwave stuffed potatoes
To prepare the microwave stuffed potatoes first focus on the potatoes, wash them very well under cold running water and scrub them with a scouring pad to remove the soil.
Place them on the turntable of your microwave after pricking them well with a fork and set the maximum power (I use 800w) for 5 minutes.
Then turn them over and set for another 3 minutes.
Tip: If you want an even softer skin, you can wrap each potato in a damp paper towel before cooking.
In the meantime, clean the mushrooms by removing the roots and the end of the stems, wipe them well with a damp cloth to remove any residues, then slice them and chop into small pieces leaving some slices for decoration.
Heat a dash of extra virgin olive oil in a large pan and sauté finely chopped onion and carrot, then add the mushrooms and let them wilt for at least 5 minutes.
Salt and pepper at the end of cooking, season with chopped parsley and let it cool.
Now that the potatoes are warm, you can cut off the top and scoop them out with a teaspoon or melon baller, leaving half an inch of potato.
Mix half of the potato flesh you scooped out with the mushroom filling in the pan, mash them and mix with the mushrooms.
Add the ricotta and the cheese cut into very small pieces to the filling, mix well and stuff your potatoes.
Press the filling well, decorate with the intact mushroom slices and grate some more cheese on top, drizzle with a little extra virgin olive oil.
Place back in the microwave for 3 minutes at maximum power to melt the cheese, let them rest for a couple of minutes before serving.
Tip: If your microwave has a Grill or Crisp function, use it in these last 3 minutes to get that golden crust on top.
Tips and variants for Microwave Stuffed Potatoes
To speed things up further, you can prepare the vegetables for the sauté a few days in advance as I explain HERE.
If you don’t have or don’t want to use a microwave, you can cook the whole potatoes with the skin either by steaming or in lightly salted water until they are tender but not breaking apart.
Want a different idea? Once the potatoes are cooked in the microwave and cooled, stuff them with my [Light Tuna Sauce] for a fresh and summery variant.
Variants
If you don’t like eating the potato skin, you can remove it once they are cooked before stuffing them.
You can also add some chili and more vegetables sautéed with the mushrooms to the filling.
Other recipes
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(FAQ) Frequently Asked Questions Microwave Stuffed Potatoes
How do I know if the potatoes are cooked?
The simplest method is the toothpick (or fork) test: stab it into the center of the potato; if it goes in and out without resistance, the potato is ready. Remember that times may vary slightly depending on the size of the potatoes and your microwave power.
Can I eat the skin as well?
Of course! If you wash and scrub the potatoes well before cooking (maybe using a clean sponge), the skin is edible and rich in fiber.
Which variety of potatoes is best to use?
For this recipe, we recommend choosing yellow-fleshed potatoes or those labeled “all-purpose,” which hold their shape well.
What can I use instead of ricotta?
If you want an even more melty filling, you can replace the ricotta with stracchino or cream cheese. If you prefer a stronger taste, try mixing sweet gorgonzola with the potato flesh.
Can I prepare stuffed potatoes in advance?
Yes, you can cook the potatoes and prepare the filling in advance. We suggest assembling them and doing the last microwave step (melting the cheese) right before serving, so they are warm and melty.
