Baked Potato in Microwave (Perfect Every Time!)
A 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 right every time.
Servings: 4
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
Tips for Success
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 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.
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
Calories: 51kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 222mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 0.5mg