This Baked Potato in Microwave is the quickest way to get a soft, fluffy center without waiting an hour for the oven. Here’s how to do it perfectly every time.
Here’s What You Need
There are a couple of ingredients and tools you’ll need to make fluffy “baked” microwave potato. Nothing much! (Prefer low and slow? Try my Crock Pot Potatoes!)
Baked Potatoes in Microwave Ingredients
- Potato: You can microwave any kind of potato, but the size of your potato will affect the outcome, so note the times below. A russet potato is the classic baked potato.
- Olive oil or butter: Rub the skin with fat to keep the potatoes moist and prevent too-wrinkly, dehydrated skin.
- Salt: It’s critical that you season your potatoes, folks!
Ingredient quantities in the recipe card at the bottom of the article
Microwave Potato Substitutions and Variations
Use what you have at home already – here are a few ingredient swaps that work well:
- Oil-free option: Skip the olive oil or butter for a crispier skin on your spuds.
- Salt alternative: Use garlic salt, seasoned salt, or a sprinkle of your favorite spice blend for extra flavor.
Tools to Grab
All you need is a microwave-safe plate and your microwave.
Related: Instant Pot Sweet Potatoes
How to Make Baked Potatoes in Microwave: An Easy Guide
I use this so-simple method to get perfectly tender microwave baked potatoes:
Prepare the Potato
Wash the potato thoroughly and scrub off any dirt. Use a fork to poke it 4-5 times to allow steam to escape.
Season and Add Moisture
For a softer skin, rub the potato with olive oil or butter. Sprinkle with salt. This is an optional step but I recommend it, for sure.
Microwave Potato Time
Here’s how long to microwave potatoes:
- 1 potato: 5 minutes (flip halfway)
- 2 potatoes: 7-8 minutes
- 3 potatoes: 9-11 minutes
- 4 potatoes: 12-14 minutes
Check for doneness by inserting a fork—it should glide in easily.
Rest and Serve
Let the microwaved potatoes sit for 1-2 minutes to complete steaming. Slice open with a knife, fluff with a fork, and add your favorite toppings.
5 Common Mistakes When Making Baked Potatoes in Microwave
Here are some of the issues that can trip you up when making baked potatoes in the microwave:
- Skipping the fork pokes: Forgetting to poke holes in the microwave potato can lead to a messy explosion in your microwave. Always poke a few to let steam escape.
- Not flipping halfway: Microwaves heat unevenly, so flipping the potato ensures it cooks evenly and doesn’t end up hard on one side.
- Overcrowding the microwave: Cooking too many potatoes at once can increase cooking time and lead to uneven results. Space them out for even heating.
- Skipping the resting time: Letting the microwaved potatoes sit for 1-2 minutes after microwaving helps them finish steaming inside, resulting in a fluffier texture.
- Microwaving without moisture: For softer skin, rub the potato with a little oil or butter before cooking. This prevents a microwave potato from drying out and enhances flavor.
Make Ahead and Storage
Microwave the potatoes in advance and store them in the fridge in an airtight container for quick meals. Reheat when needed!
- For meal prep, make multiple Baked Potatoes in Microwave at once and use them throughout the week for easy lunches or dinners.
I don’t recommend freezing leftovers.
Reheating Microwave Potato
- Pop the Baked Potatoes in Microwave again and reheat on high for 1-2 minutes until warmed through.
How to Serve Microwave Baked Potatoes
For the perfect side dish, slice open, fluff with a fork, and add butter, salt, and black pepper for a quick, satisfying side. Drizzle with olive oil and sprinkle with fresh herbs like parsley or chives.
- Loads up with your favorite potato toppings: sour cream, cheddar cheese, crispy bacon bits, and green onions for a hearty meal.
- Add chili con carne, salsa, or guacamole for a Tex-Mex twist.
- Mash the inside and mix with cottage cheese or hummus for extra protein and make it an easy lunch.
- I love a large potato to serve alongside my air fryer roast beef, Slow Cooker Pork Shoulder, or easy baked salmon. These spuds are great with your favorite roast chicken, a side salad, and some corn on the cob!
Final Notes, Pro Tips + Science-Based Secrets
I’m a food scientist, and I love sharing my top tips so you can get the best results:
- Use Russet potatoes for the fluffiest texture—Yukon Golds work, too, but will be creamier.
- If still firm, microwave in 1-minute bursts until soft.
- For crispy potatoes, finish in a 425°F oven for 10 minutes after microwaving. (See also: my best Fried Potatoes!)
- This method gives you a perfectly cooked baked potato in minutes—no oven needed!
- If you want crispy skins, oil them and finish in a 425°F oven for 10 minutes after slow cooking.
FAQs for Baked Potatoes in Microwave
Just whizzing through my post? These highlights might be what you’re looking for:
For crispy skin, microwave the potato first, then transfer it to a preheated oven or air fryer at 400°F (200°C) for 5–10 minutes.
Yes, but you’ll need to increase the cooking time. Two potatoes may take 9–12 minutes, while three or more could take up to 15 minutes. Arrange them evenly in the microwave for even cooking.
Pierce it with a fork—it should slide in easily. If it feels firm in the center, microwave it for another 30–60 seconds.
Yes! Sweet potatoes cook similarly but may take a little longer—6–8 minutes for a medium-sized one.
Other Microwave Hacks You’ll Love
Trying to make your life a little simpler? These will help:
- Learn how to poach eggs in your microwave
- Defrost steak in the microwave
- And my lesson on how to boil eggs in the microwave
Baked Potato in Microwave (Perfect Every Time!)
Ingredients
- 1 large Russet potato or more, see timing below
- 1 tsp olive oil or butter optional, for softer skin
- ½ tsp salt
- Water for steaming, optional
Instructions
- Prep the Potato: Scrub the potato clean. Poke it 4-5 times with a fork to prevent bursting.
- Season & Add Moisture (Optional): Rub with a little olive oil or butter for a softer skin. Sprinkle with salt for extra flavor.
Microwave on High
- 1 potato: 5 mins, flipping halfway
- 2 potatoes: 7-8 mins
- 3 potatoes: 9-11 minss
- 4 potatoes: 12-14 mins
- Check for doneness by piercing with a fork—it should slide in easily.
Rest & Serve
- Let it rest for 1-2 minutes to finish steaming. Slice open and fluff with a fork before adding toppings.
Notes
For crispy skin, finish in a 425°F oven for 10 minutes after microwaving. This method gives you a perfectly cooked baked potato in minutes—no oven needed! If you want crispy skins, oil them and finish in a 425°F oven for 10 minutes after slow cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It is not worth my time to rant about advertisements covering the article content!
Yet here we are making time to rant about the advertisements! hehe
Have been making my baked potatoes this way for years. Always come out great. You clever thing, you.
Only one bit of advice: when oiling the potato make sure it’s bone dry. The water reacts with the oil and starts popping in the microwave. Never a good thing. Can possibly break the microwave, not that I’ve ever done that of course…
Of coure baked potatoes are good in the oven, But, these are just as good.
Why turn the oven on for that long on a summer day. Thank you so much.
I followed every step.