Microwave Baked Potato 8 Minutes

Hungry for more baked potato recipes? Try my air fryer baked sweet potato, air fryer baked potato, and stuffed baked potatoes next. We probably have potatoes as a side more than any other veggie because they’re filling, satisfying, and versatile. When I’m too hungry to wait for a baked potato, I turn to the microwave. 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!).

Why I love this recipe

The fastest way to cook a potato! All thanks to the magic of the microwave. And before some of you come at me about the negative claims for using this gadget, check out Harvard’s studies on microwave cooking and nutrition. Minimal oil. Just enough to brush on the exterior of the potatoes. Versatile. Whip them up as a quick side dish, or have loaded baked potatoes for dinner. Easy to customize. Season the potatoes or add all sorts of toppings. There are NO wrong answers. Less energy wasted. Since you’re not preheating an entire oven, you’re being more energy efficient. Win-win!

Ingredients needed

Potatoes. Look for even-sized potatoes so they cook at the same time. I tested a few different kinds and found Russet potatoes to be the best potatoes for the job. Olive oil. To rub on the skin so it gets crisp.

How to make microwaved baked potatoes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

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

Arman’s recipe tips

Microwave in batches. Depending on the size of your potatoes, you will want to only microwave 1-2 potatoes at a time. If you try to heat all four at once, you’ll be there forever! Season the potatoes. Sprinkle the exterior of the potatoes with a mixture of salt, black pepper, garlic powder, onion powder, and paprika. Check to see when the potato is fully cooked. Insert a knife inside the potato. It should slide in smoothly and easily.

Storage instructions

To store: Place leftovers in an airtight container and store in the fridge for 4-5 days. wattage and the size of the potatoes. Here’s a general guide through recipe testing:

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

When in doubt, microwave them in 4-minute intervals for at least 8 minutes, then continue microwaving in 1-minute intervals until done. 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.