Super Simple & Delicious Microwave Baked Potato Recipe

The tastiest tips about which potatoes to use and how long to microwave them

Co-authored by Dan Hickey

Last Updated: December 1, 2022 References Tested

You’re craving a baked potato (who wouldn’t?), but you just don’t have 90 minutes to roast one in the oven. There’s gotta be a faster way, right? You’re in luck—with just a microwave, a fork, and a little olive oil, you can whip up a mouthwatering baked potato in under 10 minutes! In this article, we’ll guide you step-by-step through microwaving the perfect baked potato (or multiple potatoes if you’re hosting dinner). Get ready to chow down, because dinnertime is coming up soon!

Things You Should Know

Wash a medium russet potato, then brush it with olive oil and sprinkle salt and pepper to taste. Pierce it several times with a fork to vent steam.
Microwave on high for 5 minutes, then flip the potato for even cooking. Microwave for an additional 3-5 minutes or until it’s easily pierced by a fork.
Let the potato rest for 1-3 minutes, then slice it open lengthwise to add your toppings and enjoy!

Ingredients

Serves 1

1 medium russet potato (5-10 oz or 142-284 g)
Olive oil (for rubbing)
Salt and pepper, to taste
Toppings of your choice

1

Choose a medium russet potato.

Look for russets that are 5-10 oz (142-284 g) for even cooking. If you plan on cooking multiple potatoes at once, look for potatoes that are about the same size so they finish at the same time. Smaller potatoes will cook in less time, and larger ones may need a few extra minutes.^{[1]
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- Try microwaving sweet potatoes for a different flavor, or Yukon Gold potatoes for a denser, creamier texture.
- Russet potatoes (Idaho or baking potatoes) are great for baking because of their thick skin and starchiness (more starch means a fluffier texture).

2

Wash the potato.

Scrub the potato under lukewarm water to get rid of dirt and grime. Make sure the water is close to the temperature of the potato—a temperature differential can actually help bacteria enter your food. Rub away dirt or debris with your hands or a clean vegetable brush and pat the potato dry with a paper towel.^{[2]
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- If your potato has small sprouts or green spots, it’s still edible—peel or chop them off, making sure you go deep enough to remove the entire sprout.^{[3]
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- If the sprouts are huge or the entire potato is green, throw it away and grab a fresher one.

3

Prick the potato with a fork.

Pierce the skin 3-4 times on each side to vent the potato. This step is very important—the holes allow steam to escape and prevent the potato from exploding (which will make a mess in your microwave and ruin your dinner!).^{[4]
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Research source} Alternatively, cut a wedge 1 in (2.5 cm) deep and ⅛ in (3.2 mm) deep down the long side of the potato.^{[5]
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4

Season the potato.

Brush the skin with olive oil and season with salt and pepper for flavor. If you prefer a bolder flavor on your potato skin, try substituting butter or bacon grease for olive oil. Feel free to add other seasonings you like besides salt and pepper, too. Try garlic powder for a savory tang, or za’atar for a Mediterranean spin.^{[6]
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- Adding olive oil (or any other oil or fat) helps crisp up the potato skin while it cooks.

5

Put the potato on a microwavable plate.

Use metal-free glass or ceramic plates to avoid melting or sparking.^{[7]
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Research source} If your microwave tends to dry out produce, cover the potato with a microwave safe lid to hold in steam. If you don’t have a lid, try placing the potato in a microwave safe bowl with a plate on top.^{[8]
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- Try wrapping the potato in a clean paper towel for a similar but less moisture-trapping effect.

6

Microwave the potato for 5 minutes on high.

Use your microwave’s highest power for the most even cooking.^{[9]
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Research source} If your microwave is 1,000 watts or higher, start with 5-6 minutes. If it’s 900 watts or lower, start with about 8:30 (more watts means less cooking time).^{[10]
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Research source} If you’re microwaving multiple potatoes at once, increase the time:^{[11]
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- 2-3 potatoes: Start with 7-8 minutes (10-12 minutes total)
- 4-5 potatoes: Start with 10-12 minutes (14-18 minutes total)
- If your microwave doesn’t have a rotating carousel, pause it twice during cooking time and turn the potato a half turn each time.
- Sweet potatoes or Yukon Golds may take a few minutes less than russet potatoes in most microwaves.

7

Flip the potato and cook for 3-5 more minutes.

Use tongs or an oven mitt to flip the potato so it cooks through evenly. The remaining cooking time depends on the exact size of the potato and the power of your microwave. If the potato feels fairly soft when you flip it, try 1-2 minute bursts until it’s fully done. If it’s still firm, go for 3 or more minutes then check it again.^{[12]
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- If you’re microwaving 2-3 potatoes, they’ll probably need another 3-5 minutes or so.
- If you’re microwaving 4-5 potatoes, give them another 4-8 minutes.
- Remember, larger potatoes will take more time than smaller ones.

8

Check the potato to see if it’s done.

Slide a fork into the thickest part of the potato to see how solid it is. If it glides through fairly easily, the potato is done (it’s OK if the center is slightly firmer than the outsides). Alternatively, stick the potato with a food thermometer. If the temperature is about 210 °F (99 °C), it’s ready to eat!^{[13]
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9

Oven-roast the potato for extra crispy skin.

Bake your finished potatoes at 375 °F (191 °C) for 10-15 minutes. Preheat the oven while your potatoes are microwaving if you want extra delicious, crispy skin. When they’re done microwaving, put them on a baking tray and slide them in the oven until the skin gets nice and crispy.^{[14]
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- Microwaves cook the insides to perfection, but don’t always deliver on the crispy skin. The oven can fix this (and still take less time than regular baking!).
- This step is optional. If you’re running low on time or don’t mind a slightly softer skin, feel free to skip it.

10

Let the potato rest for 1-3 minutes.

Set the potato aside so it can cool down to a safe handling temperature. This also gives the center another moment to cook in the trapped heat inside the potato. Wear oven mitts to remove the hot plate from the microwave.^{[15]
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- Wrap the potato in tin foil to keep it warm for a long time. This is a great option if you're eating on the go or saving it for someone who’s running late.
- If you’re in a rush, cut open the potato immediately after the microwave stops and add your toppings. Then, microwave for another 30 to 60 seconds.

11

Serve with your favorite toppings.

Slit the potato and squeeze the sides to puff it up for presentation. Fluff the interior with a fork before adding your favorite toppings. Keep it simple and classic with a pat of butter and some salt, or go deluxe with sour cream, shredded cheese, green onions, chives, or bacon bits.^{[16]
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- If you’re craving some melty, cheesy goodness, sprinkle some shredded cheese on top of the potato and microwave it again for about a minute.
- Try microwaving a slice or 2 of bacon while your potato rests to make crumbly bacon bits.
- If you want a hearty meal from your potato, try scrambling some eggs or making chili con carne to put on top.

12

Add a main course.

Round out your baked potato with a high-protein entrée to make a meal. Potatoes are super versatile, so the possibilities are endless! Try whipping up some of these mouthwatering recipes for a delectable dinner:^{[17]
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- Grilled BBQ chicken
- Pot roast in the crock pot
- Pan fried steak with garlic butter
- Braised short ribs
- Salmon filets with a honey glaze

Community Q&A

Question

Can I cook a large potato in the microwave using a brown paper bag?

Community Answer

Yes, that should be an effective method.
Question

How long should I cook a sweet potato in the microwave?

Community Answer

You can check out this article: How to Cook a Sweet Potato in the Microwave.
Question

Are microwaved potatoes as nutritious as baked potatoes?

Community Answer

Yes they are, provided you accept that both methods may impact which vitamins, minerals and other nutritious elements are released during the cooking process. Microwaving preserves many water-based nutrients that might be lost during drier baking. However, it is a good idea to use both methods rather than relying solely on one, as that way you can be guaranteed that you get the full range of available nutrients.

Things You’ll Need

Microwave
Fork
Microwave safe plate
Microwave safe lid (optional)
Tongs or oven mitts
Knife
Oven and baking tray (optional)
Vegetable brush (optional)
Food thermometer (optional)

Warnings

Do not wrap the potato in tin foil when you put it in the microwave. The metal will start sparking and ruin the interior of your microwave (and your potato!).^{[18]
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