Microwave Baked Potato
Published Oct. 16, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium russet potato, scrubbed clean
- Butter, sour cream, bacon bits and chives or other toppings of your choice
Nutritional analysis per serving (1 servings)
190 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 5 grams protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Poke holes all over the potato with a fork or small paring knife to prevent it from exploding.
- Step 2
Microwave on a plate at 50-percent power for 6 minutes. Flip the potato over with tongs and microwave at 50-percent power for another 5 minutes. A paring knife should slide through easily. At this point, the potato will be cooked through and tender with the moistness of a steamed or boiled potato. If you’d prefer a dry, fluffy inside, microwave for another minute or two longer, until the skin looks dry and wrinkled.
- Step 3
Cool for a few minutes, then cut open and fill with toppings.
Private Notes
Comments
After microwaving, I put mine in the toaster oven at a relatively high temperature (400-450 °F) for around 5 minutes or even less. It ends up tasting like it was actually baked instead of microwaved.
As simple as this seems - using the microwave to speed up a baking a potato or cook one when it is definitely not the star of the meal - I am grateful for this. During a brief illness, I have had to coach 3 experienced cooks through cooking a potato. Or, tried. Reactions ranged from outright fear to how to wash a potato, how many times to prick a potato with a fork…. There seems to be a real loss of basic skills in food prep. So, I am grateful for a “recipe” I can print. Food that comes without instructions seems to flummox more people than I could have imagined.
My understanding is that we don't control the power on the microwave. lower power just means that it cycles on and off, slowing the cooking. Please correct me if I'm wrong.
it worked for me, but it did take much longer. i just kept flipping and microwaving in 2min increments@Jill
As a GenX who was abandoned to my own devices around 1979, the microwaved baked potato became a staple part of my diet throughout the 1980's. I learned to add cheese, sliced ham, fried eggs, and many different spices. To this day, after a long day of work, a microwaved baked potato still feels like a celebration of me-ness.
Almost as good as Julie Child’s recipe but much faster. Inside of potato was fluffy