Craving a piping-hot baked potato for dinner, but do not have an hour to spare waiting around for the oven? Turn to your microwave! In 15 minutes or less, you can make a deliciously tender, fluffy baked potato that tastes just as comforting as traditional oven-baked spuds.

Quick Microwave Baked Potato Guide

• Prep time: 5 minutes
• Cook time: 8 to 12 minutes

Step-by-Step Instructions

1. Choose the right potato. Russet potatoes—also known as Idaho or baking potatoes—are by far the best choice for microwaving. Their high starch content guarantees a soft, delightfully fluffy texture once cooked. If you do not have Russets on hand, yellow-skinned Yukon Gold potatoes are your next best option. They carry enough starch to yield a rich, creamy, and satisfying interior.

2. Scrub and clean thoroughly. Especially if you love eating the skin, cleaning the potato thoroughly before cooking is a must. Rinse it under cold running water to remove any stubborn dirt. A stiff-bristled vegetable brush works wonders here. Once completely clean, pat the potato dry with a clean paper towel.

3. Season the skin. Rub the exterior lightly with olive oil, then sprinkle generously with coarse salt and freshly ground black pepper. The oil locks in flavor, prevents the skin from turning leathery, and adds a delicious savory crunch.

4. Prick holes with a fork. Never skip this step! Piercing the potato allows built-up steam to escape freely during cooking, preventing messy kitchen explosions. Pierce the potato three to four times all around with the tines of a fork, or score a shallow “X” across the top with a paring knife.

5. Prepare for the microwave. Set the potato on a microwave-safe plate. If you prefer softer skin and want to prevent shrinking, wrap the potato loosely in a damp paper towel. This traps steam and keeps the exterior pleasantly moist.

6. Microwave on high and flip halfway. Cooking time varies depending on your microwave wattage and the size of the potato. For a typical medium-to-large potato, expect around 8 to 12 minutes on full power:

• Microwave on high for 5 minutes, carefully remove the plate using an oven mitt, and turn the potato over so it cooks evenly.
• Return it to the microwave for another 3 to 5 minutes. If it still feels firm in the center, continue cooking in 1-minute bursts, checking after each interval.
• Cooking more than one potato at a time? Increase the cooking time by roughly two-thirds for each additional potato. For instance, two large potatoes generally require 16 to 17 minutes total.
• Want super crispy skin? Microwave the potato for 5 to 6 minutes, transfer it to a baking sheet, and finish it in a preheated 400°F (200°C) oven for about 20 minutes. You will get authentic oven-roasted texture in less than half the normal time.

7. Check for doneness. Insert a fork or skewer into the thickest part of the potato. If it slides in easily all the way to the center with little to no resistance, the potato is ready. When in doubt, lean slightly toward undercooking, as an overcooked potato will dry out rapidly or become chewy.

8. Let it rest for 5 minutes. Carryover heat will finish steaming the potato from the inside out while it rests. This step locks in moisture and keeps the interior cloud-soft. Wrapping the potato snugly in aluminum foil after pulling it from the microwave helps seal in heat—just remember to handle it carefully, as it will be steaming hot!

• Stashing dinner for late arrivals? Keeping the potato tightly wrapped in foil right out of the microwave keeps it piping hot for up to an hour.

9. Slice, fluff, and load up. Slice the potato down the middle, squeeze both ends gently inward to push the fluffy flesh upward, and fluff the insides with a fork. Keep it classic with a pat of butter, flaky salt, and shredded cheddar, or build a meal out of it with sour cream, crisp bacon bits, sliced scallions, or a ladle of hearty chili.