How To Microwave A Baked Potato Recipe
Introduction
A fluffy baked potato is a classic comfort food, and you can make one quickly using your microwave. This simple method delivers a tender interior and crispy skin without heating up your oven.
Ingredients
- 1 russet potato
- Kosher salt
- Freshly ground black pepper
- Unsalted butter, for serving
Instructions
- Step 1: Thoroughly wash the potato and pat it completely dry. Pierce the potato 3 to 4 times with a fork to allow steam to escape during cooking.
- Step 2: Place the potato on a heatproof plate and microwave it, turning the potato halfway through cooking. Microwave until the potato is fork-tender, about 7 minutes total. If it’s not tender yet, continue microwaving in 1-minute increments. After cooking, let the potato rest for 2 minutes.
- Step 3: Carefully split the potato down the middle, being cautious of hot steam. Season with kosher salt and freshly ground black pepper, then top with a pat of unsalted butter to melt into the fluffy interior.
Tips & Variations
- For extra flavor, try sprinkling smoked paprika or garlic powder along with the salt and pepper before serving.
- If you prefer a crisper skin, after microwaving, place the potato under a broiler for 2-3 minutes.
Storage
Store leftover baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warm, or slice and crisp in a skillet for a tasty side dish.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I microwave other types of potatoes the same way?
Yes, but cooking times may vary. Russet potatoes are ideal for baking due to their starchy texture, while waxy potatoes cook faster and have a different texture.
How do I know when the potato is fully cooked?
The potato is done when a fork easily pierces through to the center without resistance. If it feels firm, microwave it a little longer in 1-minute increments.
PrintHow To Microwave A Baked Potato Recipe
Learn how to quickly and easily prepare a fluffy baked potato using your microwave. This straightforward recipe yields a perfectly tender potato in minutes, ideal for a speedy meal or side dish. Seasoned simply with salt, pepper, and butter, it’s a classic comfort food made effortlessly.
- Prep Time: 5 minutes
- Cook Time: 7-10 minutes
- Total Time: 12-15 minutes
- Yield: 1 serving 1x
- Category: Side Dish
- Method: Microwaving
- Cuisine: American
Ingredients
Ingredients
- 1 russet potato
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Unsalted butter, for serving
Instructions
- Prepare the Potato: Thoroughly wash the russet potato to remove any dirt, then pat it completely dry with a towel. Pierce the potato 3 to 4 times all over using a fork to allow steam to escape during cooking.
- Microwave the Potato: Place the potato on a microwave-safe heatproof plate. Microwave on high, turning the potato halfway through the cooking time, until the potato is fork-tender. This generally takes about 7 minutes. If it’s not tender yet, microwave in 1-minute increments until fully cooked. Let the potato rest for 2 minutes to complete cooking and cool slightly.
- Season and Serve: Carefully split the potato down the middle, watching out for hot steam. Season the inside with kosher salt and freshly ground black pepper to taste. Top with a generous amount of unsalted butter while the potato is hot, allowing it to melt into the flesh. Serve immediately.
Notes
- Choose a medium to large russet potato for the best texture and flavor when microwaved.
- Piercing the potato is important to prevent it from bursting while cooking in the microwave.
- If you prefer a crisper skin, you can finish the potato in a hot oven or under a broiler for 5 minutes after microwaving.
- Microwaves vary in power; adjust cooking times accordingly and always test for doneness by piercing with a fork.
- Use toppings like sour cream, chives, cheese, or bacon bits to customize your baked potato.
Keywords: microwave baked potato, quick baked potato, easy potato recipe, russet potato recipe, microwave cooking
