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Food Factor: Microwaved Baked Potatoes

When the weather begins to cool down, I start thinking of wintery foods. But let’s face it: in Mississippi, it’s not going to be cold for a while! Instead of heating up the oven, you can save time by making a “baked” potato in the microwave!

Microwaved Baked Potatoes

Wash and dry your potato.

Pierce the skin in several places with a fork or knife. This allows moisture to escape. (Skip this step and you risk blowing up the potato all over your microwave!)

Put the potato on a microwave-safe plate or paper towel. Cook for about 4 to 5 minutes, depending on the size of the potato.

Turn over midway through cooking. Use the tip of a sharp knife to check if the potato is done.

You can “bake” several potatoes at a time using this method. Be sure to choose potatoes that are similar in size so they cook evenly. Arrange them in a circle on a microwave safe plate, like the shape of petals on a flower.

For two potatoes, cook for 6 to 8 minutes.

For four potatoes, cook for 13 to 15 minutes.

For six potatoes, cook for 17 to 19 minutes.

Thanks to our friends at North Dakota State University Extension Service for inspiring us with a publication filled with recipes and potato info.

Remember, you don’t have to load your baked potato with fattening toppings – I’m looking at you, butter and sour cream! Try low-fat chili with beans, taco meat and salsa, or grilled chicken with broccoli and ranch dressing for a new take on “baked” potatoes!

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