Prep a nutritious side or snack in 15 minutes flat with this foolproof guide to using an indispensable kitchen appliance!
I used to be a baked potato elitist. I was absolutely convinced that a potato baked in a hot oven was far superior to one zapped in a microwave—until I tried a side-by-side comparison. I made mine the old-fashioned way while my partner took the more modern route. I expected his to be waxy or half raw, maybe with a weird microwave taste to it.
The results were deeply surprising! Both turned out fluffy, tender, and delicious. The only real difference was that microwave baking took a fraction of the time.
The upside of that experiment is this recipe for a microwave baked potato. It walks you through all the details, from piercing your spud with a fork to that magical moment when you slice into its soft, delicate, perfectly cooked insides. Then, the world of toppings is limited only by your imagination! Keep it classic with butter, salt, and pepper, or dress it up with sour cream, chopped chives, and a little garlic salt. Steamed veggies, gooey cheese sauce, spicy salsa—just about anything goes on your microwaved tater!
Whether you’re looking for a quick and nutritious after-school snack or prepping a last-minute dinner side, a potato baked in the microwave brings fast satisfaction.
The best potato varieties for microwaving
Not all potatoes perform equally well in the microwave—their texture, flavor, and moisture content can affect your results.
Here’s how the most common types stack up:
Russets are the gold standard for microwave baking. They’re large and starchy, and absorb steam well, producing the classic pairing of soft, fluffy interiors and tender skin.
Yukon Golds are a strong second choice. They have a naturally rich, buttery flavor and moist, creamy texture—but the flesh stays denser than that of russets and doesn’t become as fluffy.
Red potatoes are okay for a third choice, so long as you don’t mind smaller portions. They won’t get fluffy, but their thin skins and mild, earthy flavor make them a popular choice for halving and sprinkling with herbs.
Orange-fleshed sweet potatoes are another excellent choice for variety—though they take a bit longer than russet potatoes, maybe a minute or two more per side. They bake up soft and creamy in the microwave, with their natural sugars intensifying for a sweet-savory finish.
How do I store leftovers?
Let your microwave baked potato cool completely, then store it without toppings in an airtight container or resealable bag. It’ll keep in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the fridge. Reheat in the microwave in 30-second intervals until piping hot.
Serving suggestions
A microwave baked potato makes an excellent light meal or snack all on its own, especially if you top it with Microwave Broccoli and a little butter. But a nuked spud also pairs beautifully with an array of entrées, like Garlic Butter Steak Bites, Baked BBQ Chicken Thighs, or Pork And Sauerkraut. You could also top your tater with Cowboy Chili and a sprinkling of cheese, melted in the microwave!
Ingredients
- 1 medium-to-large baking potato scrubbed and dried
Instructions
- Use a fork to poke holes all over the potato, about 3–6 times per side, to allow steam to escape and prevent bursting while it cooks.
- Place the potato on a microwave-safe plate. Microwave on high for 4–5 minutes. Carefully use tongs or oven mitts to flip the potato, then microwave for another 3–5 minutes.
- For additional potatoes, make sure they aren’t touching and add about 1–2 more minutes of cook time per extra potato. Cooking times can vary with potato size and microwave wattage.
- To check for doneness, insert a knife or skewer into the center. It should glide in easily, and the potato should feel soft throughout. If not tender, continue microwaving in 1-minute increments, checking after each.
- Let the potato rest for 1–2 minutes—it will be hot and continue steaming inside. Carefully slice it open, fluff the center with a fork, and add your favorite toppings.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
can I cook a pizza in a microwave?
Hi Joanne, I would recommend not too as it is almost impossible to get a crispy crust in the microwave. I think some frozen pizzas are designed for microwave cooking you can try that but only if that is your only option! If that helps I have a few pizza recipes on the site, like this one.
I’d like to see the picture of the baked potato recipe
Hi Jane, you have several pictures in the post. Let me know if you have any other questions!