Speedy Spuds with Classic Chicken Topping

A busy-night dinner that leans on the microwave to do the heavy cooking, then finishes in the oven for browned, melted-cheese glory. Russet potatoes get pierced and microwaved for 18 to 20 minutes until fork-tender, which beats the 60-plus-minute oven bake by a solid half hour.

The topping is built from pantry-friendly staples. A can of chunk chicken (the same stuff you’d use for chicken salad), chopped green onions, fat-free mayonnaise, and a bit of grated Parmesan. Six tablespoons of mayo might sound like a lot, but spread across four split potatoes it works out to a modest coating that holds the chicken in place and bastes the potato as everything heats through.

Split the potatoes lengthwise, mound the chicken mixture on each half, sprinkle with more Parmesan, and pop the tray into a 400°F (205°C) oven for six minutes. The cheese melts and browns slightly, the potato edges crisp, and the whole thing comes out hot and bubbly. Dinner in 30 minutes without touching a stovetop.

Kitchen Tips

• Pierce potatoes several times with a fork before microwaving. Skipping this step can cause potatoes to burst in the microwave.
• Use uniformly sized potatoes so they cook at the same rate. Large russets cook slower; baby bakers faster.
• Drain the canned chicken well before mixing. Extra liquid turns the topping soupy.
• Sharp cheddar or a Mexican blend makes a nice swap for Parmesan if you want a meltier top.

Variations

• Use shredded rotisserie chicken in place of the can for fresher flavor.
• Add crumbled bacon, diced tomato, or sliced jalapeños to the topping.
• Swap mayonnaise for Greek yogurt or sour cream for tang and reduced fat.