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This is the easiest way to make a perfectly cooked microwave baked potato in a fraction of the time it takes to bake in the oven. My quick and easy method guarantees perfectly fluffy and soft potatoes in about 8 minutes. Perfect as a side dish or as a meal in itself, loaded up.
Table of Contents
Why you need to make my microwave baked potato
If you love a giant, fluffy, baked potato (like I do), this microwave baked potato recipe is about to change your potato game.
Inspired by my microwave sweet potatoes, with minimal effort, you get tender, well-seasoned potatoes with crackling skin and light, fluffy centers. The best part? They’re ready in under 10 minutes (yes, I’m serious!).
One of the top tips I learned in culinary school was that microwaving potatoes does not reduce their nutritional profile. In fact, it retains more nutrients, thanks to the shorter cooking time and indirect cooking heat.
You can keep it simple with a pat of butter and a sprinkling of sea salt, or make it loaded-style, like my family loves, with sour cream, guacamole, protein, and cheese. This recipe works best with medium or large-sized potatoes. If you prefer to cook extra-large ones (over 10 ounces), I suggest using my air fryer baked potato recipe instead.
Key Ingredients
- Potatoes. Look for even-sized potatoes so they cook at the same time. In terms of potato type, I prefer russet potatoes or Yukon Gold.
- Olive oil. To rub on the skin so it gets crisp.
Optional topping ideas:
- Butter, Greek yogurt, or sour cream
- Chopped bacon bits
- Cheddar cheese and no bean chili
- Pico de gallo and guacamole
- Fresh chives, parsley, or green onions
How to make microwaved baked potatoes
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Poke holes in each potato several times with a fork and rub oil around the sides.
Step 2- Place a potato on a microwave-safe plate and microwave on high for 4 minutes. Flip the potato and cook for another 4 minutes. Continue cooking in one-minute intervals until done. Repeat with all of the potatoes.
Arman’s recipe tips
- Don’t skip the poke. You must pierce the potatoes with a knife or fork before microwaving them. This prevents any possibility of them exploding, and also allows the air to escape easily, resulting in a fluffier potato.
- Start with dry potatoes. Ensure the skin is completely dry before microwaving it, as even a little bit of moisture can steam the potatoes instead of baking them.
- Microwave in batches. Depending on the size of your potatoes, be cautious about how many you microwave at once. I find the happy spot to be two medium/large potatoes at a time.
- Check to see when the potato is fully cooked. Insert a knife inside the potato. It should slide in smoothly and efficiently.
Storage instructions
To store: Place leftovers in an airtight container and store in the fridge for 4-5 days.
To freeze: Wrap each potato in aluminum foil, place it in a freezer bag, and freeze for up to three months.
Reheating: Microwave potatoes in 30-second intervals until warm or reheat in the air fryer or preheated oven.
Microwave Baked Potato
Video
Ingredients
- 4 medium potatoes scrubbed and cleaned
- 1 tablespoon olive oil
Instructions
- Pierce the potato several times with a fork. Rub olive oil around the sides.
- Place the potato on a microwave-safe plate. Microwave on high for 4 minutes, then flip the potato over and microwave for an additional 4 minutes. If the potatoes aren’t fully cooked yet (check the doneness by inserting a knife in the center of the potato), microwave in 30-second increments until they are.
- Let the potatoes rest for a minute, slice down the center, and fluff with a fork. Add toppings and serve.
Notes
- 1 large potato: 6-8 minutes
- 2 medium-sized potatoes: 10 minutes or less
- 4 medium-sized potatoes: 15-16 minutes
- 4 or more small potatoes: 8-10 minutes
Nutrition
Frequently asked questions
Yes, wrapping potatoes in a damp paper towel before microwaving can help them cook by lightly steaming them, but it isn’t necessary.
Yes, depending on the size of your potatoes, you should easily be able to microwave two at once. I have a 30-inch microwave, which is average in size, and I can easily microwave 2-3 large potatoes at once.
NO! Sorry for the capitals, but please do not ever put foil in the microwave. it can cause sparks and completely damage your microwave.
Easiest recipe ever and works great with regular potatoes and sweet potatoes! Perfect for a quick lunch or meal prep for the week. Adding oil to the outside makes all the difference. Love the crispy skin!
My potatoes were pretty large, so I went with 5 minutes before & after flipping them … and they came out perfect! I was surprised that the skin crisped up (I assume because of the oil heating it up.), and the potato flesh was tender.
I do confess, however, that I made one modification to your recipe — I sprinkled some kosher salt on the oiled potato.
Loved it! I ate one right away, then the next day for lunch, I topped one with some leftover chili and cheese. The next one got diced and fried with a couple of eggs broken over it (and I slipped in a couple strips of bacon broken up).
Thanks!
Worked very well and tasted great!
I loved these potatoes! The recipe is quick, easy and no clean up.
I have to admit, I thought these would have a tough texture. The potatoes were fluffy and cooked perfectly.
Thank you, Dawn!
Easy peasy. Great way to bake potatoes when time is short.Bonus they taste great. Thanks for a great recipe.
I love this microwave baked potato so much!
This is just SO good- I’ve never had a microwave sweet potato turn out so crispy. Yum yum!
These were super fast and had the best texture.
After reading this recipe I bought potatoes today for this. It sounds amazing. Also, I like to use microvawe more than oven. Amazing.
This is the best microwave baked potato recipe. My potatoes turned out perfectly fluffy and delicious.
Thanks, Mirium
What would you reccomend, can I also put some mozzarella on top to be creamy?
Love this microwave baked potato recipe 🙂 It’s SO good and never dries out!
Just cooked two of these potatoes- cooked in just 7 minutes!!!
Okay, Arman- I know you just posted this but I had to try it out straight away and oh my word- This is the BEST microwave baked potato I have ever made- adding the oil before microwaving is a game changer. Cindy
How do you get them to crisp in microwave? Mybskin always comes out soft, so I end up putting it in the airfryer to crisp the skin
Hi Diane- it’s the addition of the oil/butter before microwaving.