Microwaved Baked Potato Recipe
This microwave baked potato is the easiest and fastest way to cook a potato! Made with a russet potato, olive oil and seasonings and ready in 10!
Servings: 1 potato
Ingredients
- 1 medium russet potato
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, chopped chives
Instructions
- Scrub the potato under running water and dry it well.
- Use a fork to poke the potato 5–6 times all over to allow steam to escape.
- Place the potato on a microwave-safe plate.
- Microwave on high for 4–5 minutes, then carefully flip the potato and cook for another 4–5 minutes, until the skin feels soft when squeezed with a towel or oven mitt. (Cooking time depends on potato size and microwave power; add 1–2 minutes more if needed.)
- Let the potato rest for 2 minutes to finish cooking inside.
- Slice open lengthwise, fluff the insides with a fork, and season with salt, pepper, and a little olive oil or butter.
- Add your favorite toppings and enjoy warm.
Notes
- My Top Tip:Check your microwave's wattage. How long to microwave a baked potato depends on how powerful your microwave is! A standard microwave is 800 to 1,000 watts, which is what this recipe's times are based off of. If your microwave is more or less powerful than that, you'll may need to adjust the cooking time by 1 to 2 minutes.
- Storage: A cooked potato will keep in the fridge for 3-4 days in an airtight container. To reheat it, put it back in the microwave for a few minutes. Freezing not recommended.
Nutrition
Serving: 1potato | Calories: 204kcal | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 40mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg
QR code
Scan code to view the full recipe on your phone.
