Microwave Baked Potato - Fed & Fit (2024)

FAQs

Microwave Baked Potato - Fed & Fit? ›

Place the paper towel-wrapped potatoes in the microwave and microwave on high for 3 minutes. After 3 minutes, using an oven mitt, squeeze the potatoes to test for doneness; if it gives, it's done. If it doesn't, microwave in 2-minute increments until soft, testing for doneness after each spell.

Cons: – Potatoes don't cook evenly; interior may have spots that aren't light and fluffy.

All you need to know about microwaving potatoes

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.

Pierce the potato several times with the tines of a fork and wrap it in a wet paper towel. 3. Place the wrapped potato in the microwave and cook it on HIGH for five minutes. (The steam from the wet paper towel will keep the potato from drying out.)

Don't Forget to Poke

These little holes allow steam to escape while the potato is cooking. Forget to poke, and your potato could end up exploding in your microwave from the pent-up steam.

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.

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.

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.

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.

Don't microwave for too long: Overcooking the potato can cause it to become dry and overcooked. To avoid this, be sure to check the potato for doneness every few minutes and stop the microwave when the potato is soft and yields to the fork.

Should I wrap a potato in Saran wrap in the microwave? ›

So, I like to jumpstart the cooking process with the microwave. Clean and poke your potatoes as described above. Then, wrap 'em in plastic wrap and pop it into a microwave for 5 minutes. (If you use this trick a lot, you can even invest in or make a reusable potato sack.)

Most paper towels are microwave-safe. In fact, you can use a paper towel to cover some foods so they don't spit during cooking or reheating. If you do use a paper towel while microwaving, it's best to use shorter intervals so you can check both the food and the paper more frequently.

The explosion is created by the trapped moisture that are inside the potato! The way microwave oven cooks starts from the inside, as the heat generated by the RF radiations is focused at the center of the oven..

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. Drain and let cool slightly—a few minutes will do.

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.

Potential drawbacks include uneven heating, risk of dryness in food, and the need for microwave-safe utensils to prevent damage or accidents.

Baking potatoes — or cooking them at high temperatures — may lead to acrylamide production ( 23 ). Acrylamide is a chemical formed when you cook starchy foods at high temperatures. It has a toxic effect on various body systems, and long-term exposure may lead to reproductive problems and nerve damage ( 24 , 25 ).

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.