A microwave baked potato only requires a little olive oil, salt, and pepper and a 6-8 minute cook time for a perfectly fluffy baked potato! This has been our go-to method for years when you want a single baked potato quickly and easily.
And, because we know you’re going to ask, yes, we recommend poking a few holes in your potatoes before cooking.
“This is seriously THE BEST way to make a baked potato quickly!” — Kris
If you would have asked me what my favorite food was as a kid, I would have told you a baked potato. I would cook my baked potato in the microwave (because it’s the easiest way for a kid to make them!) and then top them with butter, a little sour cream, shredded cheese, and salt.
I’ve since learned more sophisticated ways to making baked potatoes such as baked potatoes in foil or crock pot baked potatoes.
But Here’s The DL ⤵️ : the baked potato in microwave method is still the easiest and most fool-proof way to cook your spud quickly.
Obviously, the size and quantity of potatoes matters when cooking. Here’s a little guide for you. PS: we tested this recipe using LARGE russet potatoes 🙌🏻 So, if you’re working with smaller potatoes, we recommend starting at 5 minutes, and testing to see if it is fork tender.
- 1 potato: 6-8 minutes on high, flipping over halfway through
- 2 or more: 10-12 minutes on high, flipping over halfway through
While you don’t HAVE to, we have found that your potato will cook more evenly because the steam can circulate better. So, we do recommend it!
The short answer is YES! However, we have our favorites when it comes to eating baked potatoes. We recommend using either russet or Idaho potatoes for a classic baked spud.
Let the potatoes cool completely. Then, transfer them into an airtight container and store in the fridge for up to 3-5 days.
Baked Potato Serving Ideas
We like to keep things pretty classic with butter, sour cream, chives, salt and pepper, but you can get fancy and top it with shredded cheese, cottage cheese, baked beans, or even beef chili!
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Prepare your potato by rinsing it under cold water and using a kitchen towel to remove any dirt. Then, use a sharp fork or knife to carefully poke holes all over the potato.
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Drizzle olive oil over the potato and use your hands to massage the oil into the potato.
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Generously season the potato with salt and pepper.
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Place the potato on a microwave-safe plate and cook the potato on high for 4 minutes.
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After 4 minutes, check your potato. Pierce it with a fork to make sure it isn’t too soft* and then flip the potato over and cook it on high for another 2 minutes. If after 2 minutes, the potato is fork-tender, remove it from the microwave. If it isn’t quite ready, cook the potato for an additional 2 minutes.
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Remove the potato from the microwave and cut the potato in half. Fluff the insides of the potato with a fork and serve with butter, salt, and pepper.
- We tested this recipe with a medium and large potato and the cook times were similar.
- Every microwave is different so the cooking time may vary based on the potato
- Make sure you poke holes deep enough into the potato. It helps cook the potato a bit quicker as well as any accidental potato eruptions in the microwave.
- Remember that the size of your potato will dictate how long it has to be in the microwave. If your potato is smaller, 6 minutes may be enough. If your potato is large you may need to add a few extra minutes to the cook time.
Calories: 137 kcal, Carbohydrates: 0.3 g, Protein: 0.2 g, Fat: 15 g, Fiber: 0.1 g, Sugar: 0.01 g
Nutrition information is automatically calculated, so should only be used as an approximation.
