A microwave baked potato is a potato that is cooked in a microwave oven rather than being baked in a conventional oven.

Microwave Baked Potato

Recipe by Nitdb


Prep time


Cooking time



To make a microwave baked potato, you typically wash the potato, pierce it with a fork or knife to allow steam to escape during cooking, and then microwave it for several minutes until it is tender and fully cooked. This method is faster than baking in an oven and can produce similar results, though some people may find that the texture and flavor of a microwave baked potato differ slightly from one baked in a traditional oven.


  • 1 large russet potato

  • Olive oil (optional)

  • Salt (optional)

  • Toppings of your choice (e.g., butter, sour cream, chives, cheese, bacon bits)


  • Wash the potato thoroughly under running water to remove any dirt or debris. Pat it dry with a clean kitchen towel.
  • Use a fork or a sharp knife to pierce the potato in several places. This allows steam to escape during cooking and prevents the potato from bursting.
  • If desired, rub the potato with a small amount of olive oil and sprinkle it with salt. This helps to enhance the flavor and texture of the potato skin.
  • Place the potato on a microwave-safe plate or dish. Make sure there is enough space around the potato for the steam to circulate.
  • Microwave the potato on high for about 5-7 minutes, depending on the size of the potato and the power of your microwave. You can check for doneness by inserting a fork into the center of the potato; it should slide in easily.
  • Carefully remove the plate from the microwave using oven mitts or a kitchen towel, as it will be hot. Let the potato rest for a minute or two before handling.
  • Once the potato is cool enough to handle, slice it open lengthwise with a knife. Fluff up the inside of the potato with a fork.
  • Add your favorite toppings, such as butter, sour cream, chives, cheese, or bacon bits.
  • Serve the microwave baked potato immediately as a side dish or as a meal on its own.

Leave a Reply

Your email address will not be published. Required fields are marked *