Recipe: Delicious Microwave Baked Potato

Gabriel Cross
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Recipe: Delicious Microwave Baked Potato
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Recipe: Delicious Microwave Baked Potato Delicious, fresh and tasty.

Microwave Baked Potato. When the potato is soft, remove from the microwave, and cut in half lengthwise. Wash potato thoroughly and pat completely dry. One downside to this speedy method is that the skin doesn't get quite as crisp and roasted as oven-baked potatoes.

Scrub the potatoes thoroughly under running water.

Then, trim away any blemishes with a paring knife.

Poking the potato helps steam escape and makes the potato softer.

You can cook Microwave Baked Potato using 5 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Microwave Baked Potato

  1. You need 1-1/2 pound of white potatoes.

  2. It’s To taste of kosher salt individual as seen.

  3. It’s 2 tablespoons of sour cream individual as seen.

  4. You need 3 teaspoon of chive oil see my recipe as seen.

  5. You need As needed of cling wrap plastic wrap.

How to cook a Baked Potato in the microwave: Wash potato skin thoroughly.

Potatoes are a great pairing for so many dinners.

Or they can be the main event at dinner, as in my cheesy chicken and broccoli baked potatoes or chicken hash over baked potatoes.

Plus, everyone can fix and top their microwave baked potato just as they please, so they work well for families with different tastes (aka picky eaters).

Microwave Baked Potato instructions

  1. Take a fork and puncture each potato several times..

  2. Wrap with cling wrap.

  3. Set the microwave oven on high 1200 watts..

  4. Microwave for 20 minutes check all the potatoes after 15 minutes the small ones may be done..

  5. Serve, make sure you get plenty of the chives in the chive oil on the potatoes. I hope you enjoy!!.

Pierce potatoes with fork and place potatoes on a microwave safe dish lined with paper towel.

Use the plate directly if you dont have a paper towel.

Note: To make even healthier, use tomato sauce with no added salt.

If you plan to serve the potatoes whole, rub the skin with olive oil and season with salt and pepper.

Pierce the potato three or four times with a fork.