Microwave Baked Potato - This recipe takes a fraction of the time
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Microwave Baked Potato - This recipe takes a fraction of the time
Is there any better side to a healthy meal than a fluffy baked potato with all the ingredients? I don't think so. While making a baked potato is easy, it takes time.
In fact, a potato can take over an hour to fully bake.
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This microwaved potato cuts cooking time down a lot with almost identical results (especially if you use my oven finishing hack below).
For a better baked potato, use the microwave
There are two main reasons to use a microwave to make baked potatoes:
- Time. Save more than 75% of the cooking time for a baked potato by microwaving it instead of baking it. Instead of baking for an hour, the potato cooks for about 10 minutes (another 10 minutes in the oven if you like crispy skin). That's a big problem!
- Cuteness. Because a microwave cooks the inside of the potato instead of baking the outside, the resulting potato has a fluffier interior texture. The only downside to microwaving potatoes is that the skin gets soggy and doesn't get the crispy texture it came out of the oven. We can fix that with a quick trip to the oven.
How to get crispy skin
If you like the crispy skin of a baked potato (I know you do), there's a trick to getting a crispy exterior on a microwaved potato.
After the potato is done in the microwave, place it on a baking sheet. Rub with a little olive oil and sprinkle on all sides with kosher salt.
Bake in the hot oven for about 10 minutes and it will be very crunchy.
This adds a few minutes to your total time, but it's worth it for that crispy potato skin.
No one will know that you didn't cook the potatoes in the oven from start to finish.
The best type of potato for baked potatoes
There is no need to overthink it. Russet potatoes are the best baked potatoes.
They're inexpensive, a good size for stuffing with ingredients like cheese and butter, and have a very fluffy, soft interior that works great for baked potatoes.
Whether you're using the microwave or oven, use red potatoes to make baked potatoes.
Setting the cooking time
All microwaves are a little different and you will have to check your potato.
If you know the power of your microwave, you can get a rough guide to time with this recipe.
I have a 1000 watt microwave (pretty standard wattage) and my fries were perfect after 10 minutes of flipping halfway through.
If you have a 1200 watt microwave, you can probably shave a minute or two off that total time.
If you have an 800 watt microwave, you may need to increase it to 12 minutes or more.
The size of the potato will also affect the cooking time.
The bigger and thicker the potato, the longer it will take to cook. Smaller potatoes will take less time.
Old potatoes also take longer to cook and may never be completely soft. Once you find a formula that works for your microwave, stick with it.
How to microwave more than one potato
You can microwave up to four potatoes at a time, if your microwave is big enough.
Make sure the potatoes are flat on the plate with a little space between each one. Start by adding an additional minute to the cooking time for each additional potato.
If the potatoes are not done yet, microwave them again in 30-second to 1-minute increments until cooked through.
A leftover potato idea
This leftover idea is one of my favorites and I even started microwaving an extra potato so I could make it the next day.
Store leftover potatoes in the refrigerator. At breakfast time, cut into cubes and cook in a pan with a little olive oil, salt, pepper and a pinch of paprika.
It makes amazing breakfast potatoes!
Ingredients
- 1 large russet potato (10 to 12 ounces)
- 1 teaspoon olive oil, optional
- A pinch of kosher salt, optional
Optional coverage
- 1 tablespoon butter
- 1/4 cup shredded cheddar cheese
- 1 tablespoon sour cream
- 1 teaspoon chopped chives
- salt and pepper to taste
Method
Prepare the potato:
If you want crispy skin on your baked potato, preheat your oven to 450°F.
Rub the potato well. Dry and prick several times on all sides with a fork.
Microwave Potato:
Place the potato on a microwave-safe plate and microwave for 8 to 12 minutes, flipping once halfway through.
For a medium-large potato cooked in a 1000 watt microwave, cooking time will be about 10 minutes.
Your potato will be very hot when it is ready. Press down a bit with your thumb and it should give easily to pressure.
You should be able to pierce through the center with a fork or knife with little resistance.
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If it's firm, pop it back into the microwave for another 1-2 minutes.
Beat the skin (optional):
If you want a crispy, salty skin on your potato (my favorite), coat the microwaved potato on all sides with olive oil and sprinkle with salt.
Bake until the skin is cracked and crisp, about 10 minutes.
Serve the potato:
Cut the length of the hot potato in half to expose the interior. Top with your choice of toppings while hot, such as butter, cheese, sour cream, and/or chives.
Season with salt and pepper to taste.
Store leftovers in an airtight container in the fridge for up to 3 days.
You can reheat in the microwave, but I prefer to reheat the potatoes in a 400°F oven for 10 minutes so they are crisp on the outside.
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