Quick Answer: Scrub and dry the potato, pierce it 8–12 times, microwave on a plate on High, flip halfway through, cook until the center is tender, then rest 2–5 minutes before cutting.
What is the correct basic method?
The correct method is to scrub the potato, pierce it well, cook it on a microwave-safe plate, turn it partway through, then rest it briefly before cutting. This controls steam, promotes even cooking, and reduces the chance of a burst potato.
Microwaves heat food by exciting water molecules, so the potato cooks fastest where moisture is highest. Turning and resting help the heat spread through the center.
Which potatoes work best in the microwave?
Any common potato can be microwaved, but medium-to-large baking-type potatoes tend to give the familiar fluffy interior. Smaller, waxier potatoes cook fine too, but they are usually firmer and more “creamy” than fluffy.
Whatever you choose, size matters more than variety. A larger potato needs more time, and an uneven shape cooks unevenly.
Do you need to wash the potato first?
Yes. Rinse and scrub the skin under running water, then dry it.
Potatoes come from soil, and dirt can carry microbes onto your hands, your knife, and the cooked potato when you cut it open. Scrubbing also helps keep grit out of the skin if you plan to eat it.
Do you have to pierce the skin, and how many times?
Yes. Pierce the potato 8 to 12 times all around with a fork or the tip of a small knife.
Those holes are vents. They let expanding steam escape so pressure does not build under the skin.
Should you oil or salt the skin before microwaving?
Oil and salt are optional, but a light rub of oil helps the skin stay more tender and less papery. Salt seasons the skin but can draw moisture to the surface.
Neither step makes true crisp skin in the microwave. Microwaves do not brown well because browning needs sustained dry heat.
Should you wrap the potato in anything?
Usually, no. Cook it uncovered on a microwave-safe plate.
If your microwave tends to dry surfaces out, you can loosely cover the potato with a microwave-safe paper towel. Avoid tight wrapping that traps too much steam, which can make the skin tough and the interior slightly gluey.
Do not use foil in the microwave. Foil can arc and cause damage or fire risk.
How long should you microwave a potato?
For one potato, start with a total cook time of about 5 to 12 minutes on High, depending on size and microwave wattage (power output). Turn it over halfway through, then finish in short bursts if needed.
Use this table as a starting point, then adjust in 1-minute steps. If your microwave is lower wattage than 1000 W, expect longer cooking.
| Potato size (approx.) | Weight | Time at 1000 W (High) | Time at 1200 W (High) |
|---|---|---|---|
| Small | 140 to 170 g (5 to 6 oz) | 4 to 6 min | 3 to 5 min |
| Medium | 200 to 280 g (7 to 10 oz) | 6 to 9 min | 5 to 8 min |
| Large | 310 to 400 g (11 to 14 oz) | 9 to 12 min | 8 to 11 min |
If your microwave has no turntable, rotate the potato a quarter turn a few times during cooking for better evenness.
How do you tell when it is done without guessing?
A microwaved potato is done when the center is tender and the skin gives slightly when pressed with an oven mitt or towel. A thin knife or skewer should slide into the center with little resistance.
If the outside is soft but the center is still firm, the potato needs more time. Microwave it in 1-minute intervals, turning once, until the center yields.
Why should you rest the potato after microwaving?
Resting makes it finish cooking. Let it sit 2 to 5 minutes on the plate after the microwave stops.
During the rest, heat moves inward and steam redistributes. Cutting immediately vents steam and can leave the center slightly underdone.
How do you avoid a wet, gummy texture?
Cook just until tender, then rest. Overcooking drives moisture out of the cells and can make parts of the potato seem sticky or waterlogged.
Also, avoid tight wrapping. A little venting is useful because it prevents the potato from steaming itself too aggressively.
Can you cook more than one potato at a time?
Yes, but it will take longer and cook less evenly. Arrange potatoes with space between them and plan to add time in small increments, turning and swapping positions partway through.
If they are different sizes, the smaller one may finish earlier. Remove it and keep cooking the larger one.
How do you get a drier skin after microwaving?
You cannot get truly crisp baked-potato skin from the microwave alone. If you want a drier, more “baked” skin, finish the microwaved potato with a short blast of dry heat in a hot oven until the skin firms and dries.
This step is optional. The microwave is still doing the main cooking.
What is the safest way to store and reheat leftover cooked potatoes?
Cool leftovers promptly and refrigerate them within 2 hours. Store them covered in the refrigerator and use within 3 to 4 days.
Reheat leftovers until steaming hot, and if you check with a thermometer, aim for 165°F (74°C) in the thickest part. Return any remaining portion to the refrigerator promptly after serving. [1]
If you ever used foil after cooking to hold a potato warm, remove the foil before chilling. Foil can trap moisture and create low-oxygen conditions that increase food safety risk as the potato cools. [2]
Microwave “baked” potato recipe
What do you need?
This method produces a tender, fluffy potato quickly, with a soft skin.
Yield: 1 potato
Time: 2 minutes prep, 5 to 12 minutes cook, 2 to 5 minutes rest
Ingredients
- 1 potato, scrubbed and dried (about 200 to 280 g; 7 to 10 oz)
- 1 teaspoon neutral oil or olive oil (5 ml), optional
- Salt, optional
Instructions
- Scrub the potato under running water; dry well.
- Pierce the potato 8 to 12 times all over.
- If using, rub with oil and sprinkle lightly with salt.
- Set the potato on a microwave-safe plate.
- Microwave on High for 3 to 4 minutes. Turn the potato over.
- Microwave on High for another 3 to 5 minutes, depending on size and wattage.
- Rest 2 to 5 minutes. Check tenderness at the center. If needed, microwave 1 minute more at a time, resting 1 minute between rounds.
- Split open carefully; hot steam will escape.
Storage
Refrigerate within 2 hours and use within 3 to 4 days. Reheat until steaming hot. [1]
Endnotes
[1] ask.usda.gov
[2] ucanr.edu (PDF)
[3] chowhound.com
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