How To Microwave a Potato
The moment I learned how to microwave a potato, my life changed for the better. I am telling you, this is the best shortcut in the kitchen – ever! It saves lunch and dinner in my household, and it always turns out perfectly fluffy and tender. Bonus points for only taking minutes to make!
Microwaving a potato may seem so basic, I know, and it is, but for some reason, we don’t do that enough. I have mentioned on this blog many times that delicious things don’t have to be complicated. Sometimes, the most straightforward recipes are the most comforting and satisfying. Who doesn’t love a perfectly soft baked potato, piled with delicious toppings, ready in just a few minutes without even turning on the oven? This is exactly how I cook mine, and here is also how to microwave a sweet potato!
Table of contents
This recipe embodies the epitome of quick comfort food, offering effortless and stress-free enjoyment. Whenever I need a quick side dish that’s easy to make, hearty, and will satisfy everyone in my family, I turn to this foolproof and delicious method. The best part? Anyone can make it, even if you are a student in a dorm with access to just a microwave.
The warm, pillowy center is like a blanket waiting to be covered in delicious toppings. A microwaved potato is incredibly versatile; I can either serve it as a main dish with a variety of toppings or use it as a side dish for almost any main meal. So, if you want something hearty and quick to cook, then make this dish; it is extremely easy and uncomplicated.
Why you will love this recipe
- Because it is so fast: Instead of baking them in the oven for an hour, it takes less than 15 minutes in the microwave, and you don’t have to heat the house.
- It’s also easy: Wash, poke, and cook for five minutes on each side. This is all you have to do.
- Perfect mess-free side dish: This dish is ideal for any meal, requiring no pots or pans. No dishes to clean, no chopping, no stirring!
- Make it a meal: Sometimes, I use large potatoes and pile them with toppings like chicken, chili, pulled pork, or BBQ meat to make it a meal.
What you will need
- Potato: The only type of potato I prefer for this is russets. They always turn out fluffy on the inside as if they were baked in the oven.
- Seasoning: I season my potatoes with salt and pepper to taste.
- Toppings: I insist on pure butter on my potatoes for a creamy flavor, and I also like cheddar cheese, sour cream, and chopped green onions on mine.
How to make
Clean and poke: First, I scrub the potato and rinse it well before poking it several times with a fork.
Cook the potato: Then, I place it on a plate and press the potato button on the microwave. If your microwave does not have that feature, microwave a large potato for five minutes on one side. Then, turn it over, and cook it in two-minute intervals until it is soft.
Melt the cheese: After, I slice it in half lengthwise and season it with salt and pepper. I mash the inside with a fork and then top it with butter and cheese before returning it to the microwave for one minute to melt the cheese.
Top and serve: Finally, I top it with sour cream and green onions before serving.
The potato button
Believe it or not, the potato button on the microwave is a good choice. It uses its moisture sensors to determine the best cooking time for your potato, so it does not have to see it to know how long to cook it or what power level to use. It will adjust the power level and timing as it cooks, making it more efficient and ensuring the potato is cooked through without overcooking.
Expert tip
Getting crispy skin
One thing most people complain about is not having crispy skin in the microwave. Try rubbing them with olive oil. If that doesn’t work, put it in the air fryer or oven after it is done, and the skin will be nice and crispy. It takes approximately 10 minutes at 450°F in the oven. The air fryer is easier and faster at 425°F for five minutes.
More tips to consider:
- Shred the cheese yourself. Pre-shredded cheese contains fillers to prevent clumping. But those fillers also stop it from melting well.
- I always use russet potatoes because they are the fluffiest. However, Yukon golds, yellow, and red potatoes will work too.
- Always remember to poke holes in the skin to let the steam escape.
- Flipping the potatoes halfway through is also important for even cooking.
- If cooking more than one potato, be sure to press the button on the microwave that many times.
- The potato is done when a fork slides easily into the skin, it is soft when you squeeze it, or a thermometer reads 200°F.
Recipe variations and add-ins:
- Sweet potatoes: My second favorite potatoes to microwave are sweet potatoes. But I wrap them in a wet paper towel to keep them from drying out.
- Philly steak potatoes: For a Philly cheesesteak-style spud, add shredded sliced ribeye, sautéed onions, bell peppers, and provolone cheese.
- Taco Taters: To make taco taters, I add taco-seasoned ground beef, Mexican cheese, lettuce, tomatoes, and salsa to my potatoes.
- Spicy spuds: For a hot potato that all my spicy-loving friends will fall in love with, I top it with jalapenos, pickled onions, roasted poblano peppers, and spicy black beans, accompanied by lots of salsa and hot sauce.
- Baconator: Everyone loves bacon, so I always have that on the table when I make potatoes. However, I also keep the turkey bacon for those who are trying to limit their fat intake.
Serving suggestions:
Baked potatoes go with everything from pot roast to pizza. I love to serve these with grilled steak or grilled chicken and my homemade coleslaw when we barbecue because they are so fast and easy to pop in the microwave. Everything can be done in minutes, so we have plenty of time to enjoy our guests who come to eat.
There is nothing easier than making myself a baked potato when I get hungry in the middle of the day. I need a quick fix. I pop it in the microwave and top it with what I have handy. In those cases, I usually reach for something I’ve stashed in the freezer, such as this cabbage soup or turkey meatballs, to accompany it. Another option is to make a cheese tray and some no-cook turkey pinwheels for a quick and delicious meal.
Favorite toppings for a microwaved potato:
- Parmesan cheese
- Shredded cheddar cheese
- Crispy bacon
- Olive oil and sea salt
- Chopped jalapeno
- Chopped green onions
- Panko breadcrumbs
- Pesto sauce
- Greek yogurt
- Sour cream
- Homemade guacamole
- Ranch dressing
- Leftover mac and cheese
How to store leftovers:
- Refrigerate: Wrap leftover potatoes in foil and they will stay fresh for up to five days in the fridge.
- Freezing: They can also be frozen by putting the foil-wrapped potatoes into freezer bags. They will stay fresh for up to three months.
- Defrost: Thaw them overnight in the fridge before reheating.
- Reheating: Reheat in the microwave for one minute at a time until hot.
Frequently asked questions
This happens because steam builds up inside the potato if the skin is not pierced. Always pierce the skin at least once. I poke mine several times with a fork. When a potato is heated, the water inside it turns to steam and can cause the potato to rupture if there is no ventilation for it to escape.
Overcooking it will dry out the potato quickly and cause it to harden due to excessive moisture loss. I highly recommend using the potato button on the microwave to keep it from overcooking. This can also happen if the potato is not flipped halfway through the cooking process. I stop my microwave halfway through the cycle to flip the potato over, so it cooks evenly all the way through.
This is usually due to bruising from being bumped and tossed around excessively during processing. This is not a sign of the potato being spoiled or rotten, but just a bruise that can be cut away and eaten around. It may also be from cold storage. Oxygen deprivation during growth can cause dark spots or black areas in the middle of potatoes. This is also not harmful and can be cut away as well. In this recipe, we will do just that!
When you intend to cook more potatoes at the same time, the cooking time will vary. To estimate the cooking time, multiply the number of spuds by 5 minutes. For example, start with 10 minutes for two pieces, or 15 minutes for three pieces. If the time is insufficient, cook for an additional minute in increments of one minute until tender. To check if it’s cooked, poke it with a fork to see if it can be poked effortlessly or squeeze it to see if it can be squeezed easily.
More potato dishes to try:
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How to Microwave a Potato
Ingredients
- 1 large russet potato
- 1 tablespoon butter
- 3 tablespoons shredded Cheddar cheese
- salt and pepper to taste
- 1 tablespoon sour cream
- Chopped green onions
Instructions
- Scrub and wash the potato well, and prick several times with a fork. Place on a plate.
- Cook on full power in the microwave for 5 minutes. Turn over and cook for an additional five minutes.
- Once the potato is soft, remove it from the microwave and cut it in half lengthwise.
- Season with salt and pepper, and mash the inside with a fork. Top with butter and cheese. Return to the microwave, and cook for 1 minute to melt the cheese.
- Top with sour cream and green onions, and serve.
Notes
Getting crispy skin
One thing most people complain about is not having crispy skin in the microwave. Try rubbing them with olive oil. If that doesn’t work, put it in the air fryer or oven after it is done, and the skin will be nice and crispy. It takes approximately 10 minutes at 450°F in the oven. The air fryer is easier and faster at 425°F for five minutes.More tips to consider:
- Shred the cheese yourself. Pre-shredded cheese contains fillers to prevent clumping. But those fillers also stop it from melting well.
- I always use russet potatoes because they are the fluffiest. However, Yukon golds, yellow, and red potatoes will work too.
- Always remember to poke holes in the skin to let the steam escape.
- Flipping the potatoes halfway through is also important for even cooking.
- If cooking more than one potato, be sure to press the button on the microwave that many times.
- The potato is done when a fork slides easily into the skin, it is soft when you squeeze it, or a thermometer reads 200°F.