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A baked potato topped with sour cream and chives.
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Microwave Baked Potato

Learn how to make a Microwave Baked Potato to save time and energy. Whether you're eating stand-alone baked potatoes or using them in other recipes, this easy technique gives you cooked potatoes fast without firing up the oven.
Course Side Dish
Cuisine American
Cook Time 8 minutes
Total Time 10 minutes
Servings 1 potato
Calories 269kcal

Ingredients

  • 1 large russet potato scrubbed and dried (about 12 ounces, see note 1)
  • butter or sour cream, for serving

Instructions

  • Poke a few holes in the potato with a fork. Add the potato to the microwave and heat at full power for 4 minutes. Using oven mitts or a kitchen towel, flip the potato over.
  • Heat at full power 4 minutes longer. The potato should feel soft and be easily pierced in the middle with a paring knife and slide off the knife. If it isn't quite done, microwave in 30-second increments until tender.
  • Optional: For crispy skin, preheat the oven to 450 degrees. Rub the outside of the potato with olive oil and sprinkle with salt. Bake until the skin is crispy, about 10 minutes.

Notes

  1. Potatoes: Times may vary depending on the size and quantity of your potatoes and your microwave. You can safely microwave up to 4 potatoes at one time as long as they fit in your microwave. Start by adding 1 minute of cooking time for each potato you add and test doneness with a knife as you go. 
  2. Yield: This recipe makes 1 potato.
  3. Storage: Store leftover potatoes in the refrigerator for up to 4 days.

Nutrition

Serving: 1 potato | Calories: 269kcal | Carbohydrates: 61g | Protein: 7g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 17mg | Potassium: 1419mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 3mg