Microwave Baked Potatoes
Craving a perfectly fluffy baked potato but don’t want to wait an hour? This microwave method delivers that classic comfort food in just minutes, complete with a steamy, tender interior that’s ready for all your favorite toppings.
The best part? You can still achieve that coveted crispy skin with an optional quick finish in the oven or air fryer. It’s the perfect compromise between speed and that traditional oven-baked texture we all love.
Ingredients
For the Base:
- 1 large (10-12 ounce) russet potato
- 1 teaspoon olive oil (optional)
- 1 pinch kosher salt (optional)
Optional Toppings:
- 1 tablespoon butter
- 1/4 cup shredded cheddar cheese
- 1 tablespoon sour cream
- 1 teaspoon minced chives
- Salt and pepper to taste
Steps
- If desiring crispy skin, preheat oven to 450°F (232°C). Thoroughly wash potato under cool water, scrubbing to remove all dirt. Pat completely dry with paper towels.
- Using a fork, poke 8-10 holes about 1/4 inch deep all over the potato. This prevents steam buildup that could cause the potato to explode in the microwave.
- Place potato on a microwave-safe plate and cook on HIGH for 5 minutes. Flip potato over and continue cooking for 3-5 minutes more until easily pierced with a fork. • For 800-watt microwaves: Add 2-3 minutes to total cooking time
• For larger potatoes: Add 1-2 minutes per additional ounce - Test doneness by gently squeezing (using a potholder). Potato should give easily. Internal temperature should reach 205°F (96°C).
- For crispy skin (optional):
• Brush entire surface with olive oil
• Sprinkle with kosher salt
• Bake in preheated oven for 10 minutes
• Air fryer alternative: 425°F (218°C) for 5 minutes - Cut potato lengthwise, fluff interior with fork, and add desired toppings while hot.
