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Microwave Baked Potato Recipe

Short on time? Try this easy Microwave Baked Potato Recipe and have a buttery soft baked potato in under 10 minutes.

Microwave Baked Potato with toppings on cutting board.

Sometimes I am really prepared for dinner with my meal plan for the week, and other times I am flying by the seat of my pants trying to whip something up. I call it “balance”. When I am short on time this easy Microwave Baked Potato Recipe is a lifesaver. I don’t always have time to throw them in the oven. Raw potatoes to deliciously baked buttery potatoes in less than 10 minutes!

Ingredients

All you need for this recipe is

  • medium sized russet potatoes
  • olive oil
  • salt
  • microwave
  • brown paper bag or paper towels
  • potato toppings

How to Microwave Potatoes

Russet potatoes

Wash your potatoes and poke holes throughout them with a fork.

Brush the outside of your potatoes with the olive oil and place in a brown paper lunch bag or wrap in a paper towel. (This helps them cook more evenly and keeps them from drying out.)

Microwave on a microwave-safe plate at full power for 5-6 minutes. Check your potatoes for tenderness when done “baking”. Return to the microwave for 1-2 minute intervals until your potatoes have reached the tenderness you desire. Typically this takes about 8-10 minutes total cook time. Use oven mitts to remove the potato from the microwave.

NOTE: Cook time can vary depending on the size of the potato and the strength of your microwave. Microwaves can vary.

Once Done, unwrap your potatoes and top as usual! ENJOY!

Tips

  • Using the paper bag or paper towel may seem like a pointless step but it does help the potato “steam” in the microwave allowing it to retain some moisture.
  • If cooking multiple potatoes at once try to keep them about the same size so the cooking time is the same.
  • This trick also works for smaller round potatoes. They make a delicious smashed potato side dish with some butter and a sprinkle of garlic salt. The cook time will be less for a smaller potato

Toppings

Baked Potato on plate with sour cream, bacon, cheese, and chives.

Now that your potato is done, it is time for your favorite toppings. You can be a purest with butter and salt or you can go full jacket potato and fill it with broccoli, ham, & cheese. The possibilities are endless.

We love…

  • chili & cheddar cheese
  • bacon, sour cream, green onions
  • broccoli & cheese
  • spices
  • and so much more

Serving

These microwave-baked potatoes make an easy meal on their own or a delicious side dish to an easy dinner like these Baked Lemon Pepper Wings or Jalapeno Popper Chicken.

Microwave Baked Potato

Make one or many. Learn how you can Microwave a Baked Potato in under 10 minutes.
Print Recipe
Prep Time:1 min
Cook Time:10 mins
Total Time:11 mins

Equipment

Ingredients

  • 1 Russet Potato Medium
  • olive oil
  • salt

Instructions

  • Wash your potato and prick it with a fork several times.
  • Brush the potato with olive oil and place it in a paper bag. If you don't have a paper bag, wrap your potato in a paper towel or even plastic wrap.
  • Place your potato in the microwave and cook it at 100% power for 5-6 minutes. Then, carefully remove the potato and give it a squeeze to check for doneness.
  • Return to the microwave in 1-minute intervals until cooked to your desired tenderness. Typically a medium-sized potato takes about 8 minutes. However, this can vary based on your microwave and how many potatoes you are cooking at once.
  • Once your potato is finished, cut in half lengthwise and top with butter, cheese, salt, whatever toppings you desire and enjoy.

Notes

Depending on the size and power of your microwave you can cook up to 4 medium-sized russet potatoes at once.  A great time saver for dinner.

Nutrition

Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg
Servings: 1 serving
Calories: 168kcal
Author: Amanda Carlisle

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