How To Microwave A Baked Potato

Whenever I need an easy side dish or a simple base (loaded up with toppings) for my weeknight meal, I always turn to the humble potato. Baked potatoes are endlessly versatile and absolutely satisfying, whether you serve them solo with some butter or with all your favorite toppings. That being said, after a long day, the last thing I want to do is wait for the oven to heat up and then spend an hour waiting for the potatoes to bake. The secret? Use your microwave for a perfect “baked” potato in just 7 minutes. The result is just as great as the classic version, in a fraction of the time. Read on below for how to microwave a perfect baked potato, every time:

What People Are Saying:"This is a fabulous baked potato recipe! The fact that it is speedy because it uses the microwave is just a bonus! I have used it a number of times now, and have always been very very pleased with the result!" - Yummy in Philly

How To Microwave A Baked Potato

INGREDIENTS

• Potato: For the fluffiest baked potatoes, I like a traditional russet, but you can give any starchy potato the same treatment (even sweet potatoes!).
• Butter: When it comes to potatoes, butter is more than a fat—it's a flavor enhancer. In the company of butter, potatoes taste more like, well, potatoes.

STEP-BY-STEP INSTRUCTIONS

Before your potato is ready for the microwave, it'll need a little prep. First, wash it thoroughly, especially if you like to eat the skin (and why wouldn't you?). Give the potato a thorough scrub under cool running water, using a vegetable brush or your fingers, to get rid of any dirt. Pat the potato dry with paper towels. Now that your potato is squeaky clean, you'll need to prick it all over with a fork—this creates steam vents, which lead to a fluffier texture and prevent a potential explosion in your microwave. This is an important step, so don't skip it!

Cooking times will vary depending on the size of your potato and the power of your microwave, so start by microwaving on high power for 4 minutes. Using tongs (for safety's sake), turn the potato over and continue to microwave for another 3 minutes. At this point, insert a small sharp knife into the center of the potato to check for doneness. If the knife meets no resistance, you're golden. If it's not there yet, continue to microwave, in 1-minute increments, until it's cooked through. Remove the potato from the microwave and let it sit for 2 minutes before splitting it down the middle; be careful of the hot steam!

At this point, you can take things in whatever direction you like, but I'm partial to the minimalist approach: Hit the potato with a pat of butter and some salt and pepper and you've got something deeply satisfying.

The full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• How to top your baked potato. Go easy or go crazy with the baked potato toppings—your choice! Just because you've made a meal (or a side) in the microwave doesn't mean it can't be exciting. I like to keep it simple, with a pat of butter, a dollop of sour cream, a pinch of salt and pepper, and some chopped chives. But you can also opt for roads less traveled: pesto with freshly grated Parmesan, a smear of miso and a sprinkling of furikake, or a runny sunny-side-up egg and a drizzle of hot sauce.
• Oil = crispy skin. If you want the skin to turn a little crispy, massage the potato with a little bit of oil right before it hits the microwave.

Baked Potato Variations

• French Onion Baked Potatoes
• Spinach-Artichoke Baked Potatoes
• Loaded Baked Potatoes

Storage

If you have any leftovers, slice them in half and let them cool completely before storing them in an airtight container in the fridge for up to 5 days.