How to Microwave a Baked Potato

Want a hot, freshly baked potato for dinner but lack the time or patience to bake it in the oven? You can microwave it instead! In just 15 minutes or even less, you can enjoy a soft, delicious baked potato. Here's how you can do it: - Preparation time: 5 minutes - Cooking time: 8-12 minutes - Total time: 15 minutes

Choose the right potato. Russet potatoes (also known as Idaho potatoes or baking potatoes with their brown skin) are ideal for microwaving. They have a high starch content, which results in a soft, fluffy texture when cooked. If you can't find Russet potatoes, Yukon Gold potatoes can also work well. These potatoes are relatively starchy, and will give your baked potato a rich, slightly firm texture.

Wash the potato. It's essential to wash your potato thoroughly, especially if you plan to eat the skin. Make sure to remove all dirt. You can use a stiff brush to scrub the skin clean. After washing, pat it dry with a paper towel.

Brush a bit of olive oil onto the skin of the potato, then sprinkle a little salt and pepper on top. This step enhances the flavor of the potato when roasted and gives the skin a crispy texture.

Prick a few small holes into the potato with a fork. This will allow steam to escape and prevent the potato from bursting in the microwave. Aim to puncture the potato 3-4 times on each end and along the sides. Alternatively, you can use a knife to make a deep 'X' cut at the top of the potato.

Place the potato on a microwave-safe plate. If desired, wrap the potato in a damp paper towel beforehand to keep it moist, preventing it from shrinking and ensuring the skin remains tender.

Put the plate into the microwave and set the cooking time. The cooking time will depend on the size of the potato and the microwave's wattage. Typically, it takes 8-12 minutes to cook medium to large potatoes on Full Power.

• After 5 minutes, take the potato out and flip it over to ensure even cooking. Return it to the microwave and cook for an additional 3-5 minutes, depending on how soft the potato is. If the potato is not fully cooked, continue to microwave for another minute, repeating the process until it is completely cooked.
• If cooking multiple potatoes at once, you’ll need to increase the cooking time by 2-3 times. For instance, if one large potato takes 10 minutes, two potatoes will take 16-17 minutes.
• If you prefer a crispy potato skin, microwave the potatoes for 5-6 minutes, then transfer them to a baking tray and bake at 200°C (392°F) for 20 minutes. This method is perfect if you want crispy skin but with half the time spent in the oven compared to a traditional roast.

Check if the potato is done by inserting a fork into the center. If the fork easily goes through and the center still feels slightly firm, the potato is likely cooked. If you’re unsure, it's better to remove the potato while it's still a little underdone, as overcooked potatoes can burn or explode in the microwave.

Allow the potato to cool for 5 minutes. This step helps the internal heat finish cooking the center of the potato, making it softer, while preventing the exterior from drying out. To speed this up, you can wrap the potato in aluminum foil after taking it out of the oven. Be cautious when handling the potato as it will be very hot.

• If you plan to save the potato for later, wrap it in aluminum foil to keep it warm for longer. Make sure to wrap it immediately after removing it from the oven to retain as much heat as possible.

Serve the potatoes on the dining table. Cut them into quarters and garnish with your favorite toppings. For a simple approach, you can add butter, salt, and a little grated cheese. If you want something a bit more indulgent, consider adding sour cream, green onions, or chives. For a fuller meal, drizzle some Chili Con Carne (spicy beef and red bean stew) or sprinkle scrambled eggs over the potatoes.

• Some microwaves have a ‘Baked Potato’ setting. You can use this option if you’re unsure about the right cooking time.
• If you’re in a rush, you can cut the potato right after the microwave stops, sprinkle on your toppings, and microwave for an additional 30-60 seconds.
• Using a rotating microwave plate will help cook the potato evenly. If you don’t have one, pause the microwave to flip the potato twice during cooking. Divide the cooking time into three equal parts to know when to turn the potato.
• If using a lower power setting, increase the cooking time. At 800W, the cooking time will be approximately 1.5 times longer.
• It’s better to wrap the potato in parchment paper, as this type of paper is reusable.
• You can ‘boil’ potatoes to mash them by using this method. Choose thin-skinned potatoes and make sure not to let them dry out. Using plastic wrap or cooking several potatoes at once is recommended.
• Wrap the potatoes in plastic wrap to prevent them from drying out.
• Before cutting the potato into quarters, press it gently with your fist. Then press the other sides of the potato. Next, make a small incision at one end. Hold both ends of the potato (vertically, with the incision facing up) and push the skin down from the top. Finally, use your hands at the bottom of the soft potato to push it upwards and out of the slit.
• Use a toothpick to test if the potato is cooked by inserting it into the center.

• The baking dish will be very hot, so be sure to use a towel or oven mitts to safely remove it from the microwave.
• Do not wrap the potato in aluminum foil while it’s still in the microwave or cooking; doing so could cause sparks and damage the microwave's interior surface.