Recipe courtesy of
Nikki Scott
for
Food Network Kitchen
Recipe courtesy of
Nikki Scott
for
Food Network Kitchen
Watch how to make this recipe.
Microwave Potato
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 442
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 31 mg
- Sodium
- 906 mg
If you’re someone who enjoys a fully loaded (or plain) baked potato, but never wants to wait an hour for the spud to cook, this recipe is for you. It yields a moist, steamy, fluffy potato with crispy skin in a fraction of the time, plus you don’t need to turn on the oven.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 442
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 31 mg
- Sodium
- 906 mg
Ingredients
Directions
- Poke the potato 4 to 5 times on each side with a fork. Wet a clean sheet of paper towel with water and wring out any excess moisture. Wrap the damp paper towel around the potato and place on a microwave-safe plate. Microwave on high for 5 minutes. Remove the paper towel and flip the potato over.
- Drizzle the potato with olive oil and sprinkle with salt and pepper. Microwave on high, uncovered, 3 minutes more (see Cook’s Note). Use a fork to test for doneness. If the potato is not done, cook in 1-minute intervals until the fork can easily pierce the flesh. Serve with the butter and more salt and pepper.
Cook’s Note
Depending on your microwave, it may take more (or less) time to cook.
