You probably associate a baked potato with the oven (it’s baked, after all), but another kitchen appliance does an even better job. Since I started microwaving my potatoes, I’ve never looked back at the long, slow oven method. As a contributing analyst in the Good Housekeeping Institute’s Kitchen & Cooking Lab, I can confidently say that the microwave is the best way to cook a whole potato.
Why a microwave works
A microwave emits electromagnetic waves that make water molecules in food vibrate and generate heat. An oven heats the air around the food, which transfers heat through conduction, drying out the potato as it cooks from the outside in.
In short: A microwave heats food from within, while an oven surrounds it with hot air, so heat slowly travels inwards.
Now consider the potato: it’s dense, large and often unevenly shaped. Cooking a whole potato in the oven can take over an hour, not to mention preheating time. A microwave cooks it much faster and helps retain moisture, resulting in a fluffier texture.
Ovens are ideal when you’re after browning and crispiness. The hot, dry heat creates the Maillard reaction – a chemical process which browns food and creates complex flavours, while also caramelising sugars. However, that isn’t necessarily the goal of a baked potato, which is all about a soft, fluffy centre. So stick to the oven for smashed potatoes and chips, but choose the microwave for potatoes with a creamy centre.
How to cook a baked potato in the microwave
The process for cooking a potato in the microwave is almost identical to the classic oven method (minus the waiting around). First, prick the potato all over with a fork. This allows steam to escape and helps prevent it from bursting.
What to read next
Place the potato in the microwave and cook it on the highest power setting. A medium-sized sweet potato takes five to six minutes, while a denser Maris Piper or King Edward takes about eight minutes. I recommend cooking it in two- to three-minute intervals. Once you can push a fork into the centre with no resistance, it’s ready. You can microwave several potatoes at once, but you’ll probably need to add a few minutes to the cooking time.
Note: it will be very hot! Let the potato sit for a couple of minutes before cutting into the centre and adding your favourite seasonings and toppings.
The verdict
Next time you’re craving a loaded baked potato, step away from the oven. Instead, pop your spud in the microwave and enjoy a steaming-hot potato in under 10 minutes. The inside will be moist and fluffy, and you’ll save time on evenings when you need food on the table fast or simply don’t want to spend ages cooking.
Why trust Good Housekeeping?
Lizzy Briskin is a contributing analyst and writer in the GH Kitchen Lab. She tests a range of kitchen equipment, from can openers to air fryers, develops recipes, and writes about her strong culinary opinions, including that sweet potatoes will always trump regular potatoes in her heart.
Lizzy Briskin (she/her) is a contributing analyst and writer in the Good Housekeeping Institute Kitchen & Cooking Lab. She tests kitchen appliances and gear for the GH Institute and writes about food and cooking. She is a food and lifestyle writer and recipe developer who has served as food editor at Real Simple, Food Network, and Pioneer Woman. Her writing and recipes have appeared in outlets including National Geographic, Bon Appétit, Women's Health, Better Homes and Gardens, and The Bump. She has a culinary degree from Cambridge School of Culinary Arts and a BA in English from Amherst College.
Stacey looks after all food and drink reviews — from coffee pods and veg boxes, to natural wine and tequila. Stacey is also founder of Crummbs, where she’s written nearly 2,000 restaurant and hotel reviews since 2013. Prior to this, Stacey wrote hundreds of in-depth buying guides for the Independent, i newspaper and BBC Good Food, as well as reviewing restaurants and interviewing celebrities in her column at Balance Magazine. Stacey has also appeared in BAFTA-nominated BBC documentary Blood, Sweat & Takeaways, where she investigated South East Asia's food production industry, appearing on both Newsnight and BBC World Service to share her findings. Regularly checking out the latest restaurants, bars and product launches, Stacey also loves experimenting with recipes at home, and is a WSET-certified wine and spirits expert, with over 10 years of experience in the business. You can follow Stacey on Instagram @crummbs_uk
