Microwave Potato

Ingredients :

• 1 large Samba or Agata potato (about 300 g)
• 1 teaspoon olive oil (optional)
• A pinch of salt  (optional)

Optional toppings:

• 1 tablespoon butter
• 1/4 cup shredded cheddar cheese
• 1 tablespoon sour cream
• 1 teaspoon chopped chives
• Salt and pepper, to taste

It's hard to get a better baked potato , unless you're playing on the time factor. This microwave baked potato recipe takes little time and is just as delicious.

Is there a better accompaniment to a hearty meal than a tender, fluffy baked potato with all the toppings? 

I don't think so. Although preparing a baked potato is easy, it does take time. In fact, the potato can take over an hour to fully cook.

This microwave potato recipe cuts cooking time dramatically with nearly identical results (especially if you use my oven finishing tip below).

For a better baked potato, use the microwave!

There are two main reasons to use a microwave to make baked potatoes:

Time: You can cut the cooking time of a baked potato by over 75% if you microwave it instead of baking it. Instead of baking for an hour, the potato will bake for about 10 minutes (plus 10 minutes in the oven if you want a crispy skin). That's a huge advantage!

Soft: Because a microwave creates steam inside the potato rather than cooking it from the outside, the resulting potato has a softer interior texture.

The only downside to microwaving potatoes is that the skins become soggy and don't have the crispy texture you get with the oven. We can fix that with a quick stint in the oven.

How to get crispy skin?

If you love the crispy skin of a baked potato (I know I do), there's a trick to getting a crispy crust on a microwave potato.

Once your potato is cooked in the microwave, place it on a baking sheet in the oven. Rub it with a little olive oil and sprinkle it with salt on all sides. Bake it in the hot oven for about 10 minutes and it will become crispy as desired.

This adds a few minutes to the total cooking time, but it's worth it for that crispy potato skin. No one will know you didn't bake the potatoes from start to finish.

The Best Potato Varieties for Baked Potatoes

No need to think too much. Samba potatoes or Agata are the best for baked potatoes . They are economical, a good size for filling with cheese and butter, and have a really soft and tender flesh that is perfect for baked potatoes.

Trick :

Remember to poke holes in the potato before microwaving it so that the steam can escape easily. Although I have never seen it, it is possible that the potato could explode in the microwave if you skip this step.

Adjusting the cooking time

Microwaves are a little different, and you're going to have to keep an eye on your potato. If you know the wattage of your microwave, you can get a rough estimate of the time with this recipe . I have a 1000-watt microwave (a pretty standard wattage), and my potatoes were perfect after 10 minutes, flipping them once halfway through cooking.

If you have a 1200 watt microwave, you can probably take a minute or two off the total time. If you have an 800 watt microwave, you may need to increase it to 12 minutes or more.

The size of the potato will also affect the cooking time. The larger and thicker the potato, the longer it will take to cook. Smaller potatoes will take less time. Older potatoes will also take longer to cook and may never become completely tender. Once you find a formula that works for your microwave, stick with it.

How to cook multiple potatoes in the microwave?

You can cook up to four potatoes at a time if your microwave is large enough. Make sure the potatoes are laid flat on the plate with a little space between each one.

Start by adding an extra minute to the cooking time for each additional potato. If the potatoes are not quite cooked through, microwave them again in 30-second to 1-minute increments until they are cooked through.

An idea for using leftover potatoes

This leftover recycling idea is one of my favorites and I've even started microwaving an extra potato so I can make it the next day. Store the leftover potato in the refrigerator.

At breakfast time, cut it into cubes and cook it in a pan with a little olive oil, salt, pepper and a pinch of paprika. This makes incredible breakfast potatoes !

Cooking recipe

1. Prepare the potato:

If you want to get a crispy skin on your baked potato, preheat it to 230°C.

Wash the potato well. Dry it and prick it several times on all sides with a fork .

2. Cook the potato in the microwave:

Place the potato on a microwave-safe plate and cook for 8 to 12 minutes, turning halfway through cooking. For a medium to large potato cooked in a 1000-watt microwave, the cooking time will be approximately 10 minutes.

Your potato will be piping hot when done. Press it lightly with your thumb and it should yield easily to pressure. You should be able to pierce it in the center with a fork or paring knife with little resistance. If it still seems firm, return it to the microwave for an additional 1 to 2 minutes.

Trick :

If you have an 800 watt microwave, you may need to let it cook for 12 minutes or more.

3. Crisp the skin (optional):

If you want a crispy, salty skin on your potato (my favorite), brush it with olive oil on all sides and sprinkle with salt. Bake until the skin crackles and becomes crispy after about 10 minutes.

Trick :

Crisp the skin faster in an air fryer at 220°C for about 5 minutes, it works very well.

4. Serve the potato:

Cut the hot potato in half lengthwise to expose the inside. Top with your favorite toppings while it's hot, such as butter, cheese, sour cream, and/or chives. Season with salt and pepper, to taste.

You can store leftovers in an airtight container in the refrigerator for up to three days. You can reheat them in the microwave, but I prefer to reheat the potatoes in the oven at 200°C for 10 minutes so they are crispy on the outside.

Nutritional information (per serving):

• Calories: 330
• Lipids: 0 g
• Carbohydrates: 73 g
• Protein: 9 g

I hope you enjoy this delicious cooking recipe !

Nick.E

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