If you’re someone who enjoys a fully loaded (or plain) baked potato, but never wants to wait an hour for the spud to cook, this recipe is for you. It yields a moist, steamy, fluffy potato with crispy skin in a fraction of the time, plus you don’t need to turn on the oven.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 1 serving |
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 1 serving |
Ingredients
- 1 medium to large russet potato
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
Instructions
- Poke the potato 4 to 5 times on each side with a fork. Wet a clean sheet of paper towel with water and wring out any excess moisture. Wrap the damp paper towel around the potato and place on a microwave-safe plate. Microwave on high for 5 minutes. Remove the paper towel and flip the potato over.
- Drizzle the potato with olive oil and sprinkle with salt and pepper. Microwave on high, uncovered, 3 minutes more (see Cook’s Note). Use a fork to test for doneness. If the potato is not done, cook in 1-minute intervals until the fork can easily pierce the flesh. Serve with the butter and more salt and pepper.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 442 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 31 mg |
| Sodium | 906 mg |
| Serving Size | 1 of 1 servings |
| Calories | 442 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 31 mg |
| Sodium | 906 mg |
Reviews
Just a note, cooking times are greatly affected by both the microwave, and the potato’s size. The first potato we cooked with this method was a medium sized potato. After the first 7 minutes (adjusted from 8 in case of microwave differences (and because I seriously doubted it would need an entire 8+ minutes but didn’t want to completely bastardize the recipe)) it was shriveled and the inside was sticky, like over mixed mashed potatoes. We tried again and only microwaved it for 3 minutes with the paper towel then 2 with oil and it was perfect. I would also recommend rubbing the salt, pepper, and oil mixture over the entire potato for better seasoning coverage and even cooking. Remember, just like with seasoning, you can always add more but you can’t take it away. In other words, you can put something back in the oven, but once it’s burnt, it’s burnt.