Photo of Over-stuffed microwave "baked" potatoes by WW

Over-stuffed microwave "baked" potatoes

Total Time
23 min
10 min
8 min
Give sweet potatoes just 8 minutes in a microwave and they come out soft, tender, and ready to eat. We’ve piled them high with a mix of zucchini, spinach, garlic, chipotles en adobo (for heat), and crumbly cotija cheese.


Uncooked sweet potato(es)

2 pound(s), four 1/2-pound potatoes, scrubbed

Olive oil

2 tsp

Uncooked bell pepper(s)

1 item(s), medium, red variety, cut into 1/2-inch dice

Uncooked zucchini

1 medium, cut into 1/2-inch dice


1 large clove(s), crushed through a press

Ground cumin

1 tsp

Table salt

½ tsp, divided

Black pepper


Fresh baby spinach

5 oz

Canned chipotle peppers in adobo sauce

1 tsp, minced

Cotija cheese

4 Tbsp, or crumbled feta


  1. With fork, pierce each potato several times. Set on paper towel in microwave and microwave on High until just softened, about 8 minutes. Let potatoes cool about 5 minutes.
  2. Meanwhile, heat oil in large heavy nonstick skillet over medium-high heat. Add bell pepper and zucchini and cook, stirring occasionally, until crisp-tender, about 4 minutes. Add garlic, cumin, 1/4 tsp salt, and black pepper and cook, stirring constantly, until fragrant, about 1 minute; stir in spinach. Reduce heat and cook, covered, 1 minute. Uncover and cook, stirring constantly, until spinach is wilted, about 1 minute longer.
  3. With small knife, slice off top third of potato. Scoop out potato flesh, leaving thin wall of potato. Put potato flesh into medium bowl; stir in chipotles en adobo and remaining 1/4 tsp salt. Spoon potato mixture into potato skins, dividing evenly. Top each potato with 1/2 cup of vegetable mixture and 1 tbsp cotija. Serve with tops on side.
  4. Serving size: 1 stuffed potato