This Microwave Baked Potatoes recipe makes soft and fluffy potatoes in just minutes! This is the easiest and fastest way to make baked potatoes.
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Why This Recipe Works
I am a huge fan of potatoes. It's one of those foods I could not give up, right next to the bread. I have several recipes with this vegetable, starting with Lyonnaise potatoes (absolutely amazing!), to easy oven-roasted potatoes and potato salad.
Now, I have a new way to quickly (we are talking less than 10 minutes!) make the best fluffy and delicious baked potatoes right in my microwave. Perfect for a last-minute side dish or lunch!
Ingredients:
- Russet potatoes: roughly the same size and shape for even cooking;
- toppings: butter, sour cream, chives, salt and pepper.
How to make baked potatoes in the microwave?
- Start by selecting your potatoes. I prefer the longer ones, more oval-shaped.
- Wash them well.
- Pierce in several spots with a fork. This is important to prevent the potatoes from bursting during cooking.
- Place the potatoes on a microwave-safe plate or a large bowl.
- Microwave at 100% power for 6 minutes. Gently squeeze the potatoes with kitchen tongs. If they are not soft enough, cook for an additional 1 to 2 minutes. After 8 minutes, my potatoes were perfect!
- Remove from microwave and cool until easy to handle.
- Cut the potatoes lengthwise, not cutting all the way through, squeeze the ends toward the center and fluff the inside with a fork.
- Serve with your favorite toppings: salt, pepper, butter, sour cream, chives, dill, bacon, cheese, etc.
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Best toppings for baked potatoes:
- butter
- sour cream
- chives, dill, parsley
- cheese
- bacon
- chili
- mushroom sauce
- sauteed mushrooms
- guacamole
- salsa
How long do I bake potatoes in the microwave?
The cooking time will depend on the size of your potatoes. Set the timer for 6 minutes first, check the potatoes, and if they need more cooking time, set the timer for 1 to 2 minutes. I use medium size potatoes and they were done after 8 minutes of cooking. Large potatoes can take anywhere from 12 to 15 minutes of cooking.
How to get a crispy skin on a baked potato?
If you are a fan of crispy skin on baked potatoes, you can pop them into the oven after microwaving. Simply rub it with olive oil and pop it into a 450 degrees F oven or under the broiler for a few minutes. You can also use an air fryer, which allows the time to be cut in half and you won't have to preheat the standard oven.
Helpful Tips!
- Choose potatoes that are pretty much the same size and shape. They will be done at the same time.
- You must poke the potatoes before cooking! The steam during cooking may cause them to burst so you need to pierce them to allow the steam to escape. Poke 4 to 5 times on each side.
- Use microwave-safe dishes: plates and bowls.
- Use kitchen tongs or silicone gloves to check if the potatoes are done. They will be hot!
- For crispy skin, brush baked potatoes with butter or oil and pop them under the broiler for 1 to 2 minutes.
Recipe FAQs:
Freshly baked potatoes have the best texture, however, you can refrigerate baked potatoes for up to 2 days and reheat in just seconds in the microwave.
First, pierce them with a fork. If it goes in easily, your potatoes are done. If there is resistance, especially the deeper you insert the fork, the potatoes need a minute or 2 of cooking. You can also squeeze them with kitchen tongs.
Yes, this step is quite necessary. Poking the potatoes helps the steam escape during cooking.
More side dish recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Microwave Baked Potatoes
Ingredients
- 3 medium Russet potatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Wash the potatoes and pierce in several spots with a fork. This is important to prevent the potatoes from bursting during cooking. Poke 4 to 5 times on each side.3 medium Russet potatoes
- Place the potatoes on a microwave-safe plate or a large bowl.
- Microwave at 100% power for 6 minutes.
- Gently squeeze the potatoes with kitchen tongs. If they are not soft enough, cook for an additional 1 to 2 minutes. The magic number for me was 8 minutes.
- Remove from microwave and cool until easy to handle.
- Cut the potatoes lengthwise, not cutting all the way through, squeeze the ends toward the center and fluff the inside with a fork.
- Serve with your favorite toppings: salt, pepper, butter, sour cream, chives, dill, bacon, cheese, etc½ teaspoon salt, ¼ teaspoon black pepper
Notes
- Choose potatoes that are pretty much the same size and shape. They will be done at the same time. I prefer the longer ones, more oval-shaped.
- You can refrigerate baked potatoes for up to 2 days and reheat in just seconds in the microwave.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Richard A. Goodman says
The idea that you have to "poke" the potato or pierce it several times with a fork before microwave cooking is nonsense. I have cooked dozens of potatoes without "poking" them or piercing them with a fork and I have never had a potato explode because I omitted this step.
Jola says
Your recipe always saves me when I have to prepare potatoes quickly.
Chris says
I was surprised to see the recipe. I was wondering if it was possible to get the perfect potato in such a short time. They're great. Thank you for the recipe
Christina says
Same basic recipe and ‘Oh Sooo Good’!!!😁
Es says
Great way to make them I suggest wrapping them up in a wet paper towel after poking the holes in them 🙂
Matt Taylor says
Such a quick and easy way to make baked potatoes!
Toni says
This is so good and delish! Can't wait to make it again!
Beth says
Yum! My family and I are going to love this recipe! I can't wait to give this a try!