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Microwave Baked Potato Made Easy

in Blog
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If you need something nutritious in next to no time, then a microwave baked potato, is pretty much an ideal solution. You can cook one potato in just over 5 minutes, and if you’re cooking more, then it’s only a little longer. Simply top with butter, then serve.

Often the side to a great meal, by adding a few toppings you can turn your baked potato into a delicious meal in its own right. Try cheese, chili, bacon, sour cream, grated cheddar and chive, guacamole, ham and Swiss, egg, sausage and peppers, cottage cheese, creamed spinach, pastrami, gravy .… you are limited only by your imagination.

 

Anyway, follow these instructions and enjoy!

Serves

1-4

Ingredients

  • Russet potato (1 for each serving)
  • Olive oil
  • Salt (to taste)
  • Pepper (to taste)

Directions

  1. Scrub the potatoes clean under running water and pat dry.
  2. Prick the potatoes all over with a fork (at least 4 or 5 times each side) to allow the steam to escape.
  3. Rub the potatoes all over with olive oil, and sprinkle with salt and pepper if you desire.
  4. Place the potatoes in a microwave safe dish and cook on full power for 5 minutes.
  5. Then you need to flip the potatoes – use a fork or tongs as they will be hot. Likewise, if you are taking the dish out of the microwave, use oven mitts.
  6. Continue cooking on full power for a further 3 minutes if cooking one potato. If cooking 2 or more potatoes, then 5 minutes.
  7. Check to see if the potatoes are done. They should be easily pierced with a fork or knife all the way to the center. If they are not quite ready, continue cooking in 60 second increments as needed, and checking after each, until done.
  8. Allow the potatoes to cool briefly, then serve.

Tip! If you like a crisp skin on your potatoes, preheat your oven to 425°F (220°C) while the potatoes are microwaving, then transfer into the oven to roast. Check every couple of minutes, and remove once the skin is dry and crisped.

Tip! The best potatoes for baking are the starchy ones like Idahos, or other russets as their light fluffy texture allows them to absorb amazing flavors like butter and sour cream.

 

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