Microwave Baked Potato

Microwaving a potato is a quick and easy way to add a baked potato to a meal. Sometimes potatoes get a bad rap for not being good for you. However, potatoes are a good source of potassium and Vitamin C and they do not cost a lot. The instructions for microwaving a potato were a little out of date on our website, so we have updated them. Below are the steps and some recipes to go along with your microwave baked potato. You can also find the instructions on our website at: https://spendsmart.extension.iastate.edu/recipe/microwave-baked-potato/

Steps to making a microwave ‘baked’ potato:

  1. Scrub potato under warm, running water.
  2. Prick potato 6 to 8 times with a fork.
  3. Place potato on a microwave safe plate.
  4. Microwave on high for 5 minutes.
  5. Flip potato over. Microwave on high for 2 to 5 more minutes or until potato is tender. Additional time will depend on the size of the potato and the power of the microwave.

You can make either one or two potatoes at a time using these steps.

Use microwaved baked potatoes in these recipes:

Enjoy!

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Potato Recipes: Healthy, Cheap and Tasty

Do not forget about potatoes when you are looking for a healthy and cheap meal that will fill you up.  I especially like baked and roasted potatoes and try to cook extra so I have a good start for another meal later in the week.

This month’s featured recipe is Loaded Potato Soup.  When you use already-cooked potatoes, you can have this soup on the table in less than 15 minutes.  The recipe calls for peas, but you can substitute other frozen vegetables such as corn, broccoli or mixed vegetables.

The key to this soup and other great potatoes is to BAKE them.  Do not steam them by wrapping them in foil to bake in the oven or paper towels in the microwave.  Check out our video for step by step directions for the Best Baked Potatoes.

Loaded Potato Soup

Ingredients

  • 4 Best Baked Potatoes or 1 1/2 pounds potatoes, cooked
  • 1 tablespoon tub margarine
  • 1 medium onion, coarsely chopped (about 1 cup)
  • 1/2 cup chopped green pepper (optional)
  • 2 cups Homemade Chicken Broth, or one 14.5-ounce can low sodium chicken broth
  • 1 cup nonfat milk
  • 1 cup frozen peas, thawed
  • 1/2 teaspoon pepper
  • 4 slices (3 ounces) American cheese
  • Optional garnishes: Sliced green onion, bacon bits, and/or shredded cheese

Instructions

  1. Remove skins and mash potatoes into small pieces to make about 3 cups; set aside.
  2. Melt margarine in a large saucepan over medium heat. Stir in onion and green pepper, if desired. Cook until the vegetables begin to soften, about 5 minutes.
  3. Stir in the broth and heat to a boil. Stir in milk, potatoes, peas, and pepper; heat through, stirring occasionally.
  4. Add the cheese slices, cooking and stirring about 2 minutes until cheese melts. Add more milk if soup is thicker than you prefer.
  5. Add garnishes, if desired, and serve immediately.

 

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