Microwave Baked Potato (2024)

FAQs

Microwave Baked Potato? ›

If you must have them as quickly as possible with no regard to quality, microwave on high for about 6 minutes for a medium potato up to 10 minutes for a large potato, flipping them over halfway through the cook time.

Simply slide the tip of a knife or skewer into the thickest part of the potato. If it pierces the center easily and meets no resistance, your baked beauties are ready to serve. You can also use an instant-read thermometer; inserted into the center of the potato, the temperature should read 208-211˚F.

Potatoes take about 5-6 minutes in the microwave for a 1000w microwave. We recommend cutting the potato in half lengthwise for quick, even cooking. For lower wattage microwaves, add 1-2 more minutes of cook time for a fully cooked potato.

Potatoes, Microwaved, Cooked In Skin, Flesh And Skin, Without Salt (1 potato, (2-3/4 in. dia by 4-3/4 in. long)) contains 49g total carbs, 44.3g net carbs, 0.2g fat, 4.9g protein, and 212 calories.

The rapid heating can cause the granules to burst, and release sticky, gelatinized starch. The result: A gluey potato that's also often marred by hard nodules where the starch has crystallized.

Raw potatoes contain solanine and lectins, two compounds that can cause gastric distress and potentially make you sick. Additionally, raw potatoes contain resistant starch, which is difficult to digest, and their overall taste and texture is nothing like the potatoes you know and love.

Because a microwave steams the inside of the potato rather than baking it from the outside, the resulting potato has a fluffier inner texture. The only downside of microwaving potatoes is that the skin gets soggy and doesn't have the crispy texture that you get from the oven.

Many microwaves have moisture sensors inside so that all you need to do is press the button that says 'potato' and just wait for the microwave to beep at you. If your microwave doesn't have a potato button, a general rule is that one 7-to-8 ounce Idaho potato takes about 7 minutes to cook. 2 will take about 11 minutes.

According to USDA data, microwaving potatoes is the best way to retain its nutritional value, boiling potatoes causes the most nutrient loss, and frying adds fat and extra calories. None of the cooking methods destroy fiber. Still, potatoes are rich in key nutrients regardless of how they are cooked.

“If you're eating potatoes on your weight-loss diet and want to retain the most beneficial nutrients, cooking the whole potato is the way to go,” advises naturopathic physician Brian Yuen, ND. That means leaving the skin on so you don't miss out on the spuds' trace minerals, including chromium.

How much potato is 500 calories? ›

Five hundred calories is about 2–4 potatoes that have a lot of fiber and vitamin C and some protein, B6, potassium, magnesium, and iron, but not adding on any fat. That would leave you very short of vitamins A, riboflavin (B2), B12, calcium, D, and E.

Instructions. Scrub potatoes, but don't peel them (or do peel them, if you wish). Cut into chunky, bite-sized pieces. Place in a microwave-safe dish, add 1 tablespoon of water, partially cover with a lid or waxed paper and microwave for 3 minutes.

Why do potatoes get hard in the microwave? Potatoes get hard in the microwave when they're overcooked and the overcooked sections lose too much moisture and become dry and hard.

Step 1Wash potato thoroughly and pat completely dry. Pierce 3 to 4 times with a fork. Step 2Place potato on microwave-safe plate and microwave 7 minutes, turning over halfway through cooking. If your potato isn't fork-tender after 7 minutes, continue microwaving in 1 minute increments until fully cooked.

Visual signs: The potato skin will start to wrinkle when over cooked. The potato, when wrapped in foil or placed on the bottom of a pan will have a dark brown spot on the bottom, a sure sign of over cooking. Foil traps the moisture in the potato causing the skin to be wet and the inside flavorless or gummy.

Don't exceed the recommended cooking time because potatoes will continue to cook after they're removed from the oven and the skin will get dry. "Another common mistake is letting the potato rest or cool before cutting. This is not meat and the potato doesn't get better with resting.

Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes. Acidic Ingredients: If your soup contained highly acidic ingredients (e.g., tomatoes), it could have affected the texture of the potatoes.