HOW LONG DO I MICROWAVE A POTATO RECIPES

HOW TO COOK A SWEET POTATO IN THE MICROWAVE | KITCHN

How to Cook a Sweet Potato in the Microwave | Kitchn image

Here's the best, easiest way to cook a sweet potato in the microwave, including how to prep it, how long to cook it for, and how to get crispy skins.

Provided by Patty Catalano

Categories Side dish Whole vegetable Lunch Dinner Meal prep components Breakfast

Total Time 780S

Prep Time 120S

Cook Time 660S

Number Of Ingredients 4

Ingredients

1 to 2 (8-ounce) sweet potatoes
Olive oil
Kosher salt
Freshly ground black pepper

Steps:

Scrub the potatoes. Use a clean sponge or vegetable brush to scrub 1 to 2 sweet potatoes thoroughly under running water and pat dry. Trim away any blemishes with a paring knife.
Pierce with a knife or fork. Prick each potato four or five times all over with a paring knife or fork to allow steam to escape.
Optional: Rub with olive oil, salt, and pepper. If desired, rub the potatoes with olive oil, then sprinkle with kosher salt and black pepper.
Microwave for 5 minutes. Place the potatoes on a microwave-safe plate. Microwave at 100% power for 5 minutes. If your microwave does not have a rotating turntable, flip the potatoes after 2 minutes for even cooking.
Check the potatoes. When ready, the potatoes should be easily pierced with a fork or paring knife all the way to the center. Continue to microwave in 1-minute bursts as needed until the potatoes are cooked through. Use oven mitts to remove the dish from the microwave.
Optional: Crisp the potatoes in the oven. If you’d like crispier skin, arrange a rack 4 inches from the broiler element and heat the broiler to high while the potatoes are microwaving. Place the microwaved potatoes directly on the oven rack. Broil until the skin is dry and crisp, about 6 minutes.
Serve the potatoes. Use a knife to split the potatoes lengthwise, then fluff the flesh with a fork.

Nutrition Facts : SaturatedFatContent 0.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 25.0 g, SugarContent 5.1 g, ServingSize Serves 2, ProteinContent 2.0 g, FatContent 2.4 g, Calories 127 cal, SodiumContent 402.1 mg, FiberContent 3.8 g, CholesterolContent 0 mg

BEST MICROWAVE BAKED POTATO RECIPE - HOW TO MAKE MICROW…

Best Microwave Baked Potato Recipe - How To Make Microw… image

To avoid the making hot days even hotter, keep your oven off and make a baked potato in under 7 minutes with a plate, a fork, and a microwave.

Provided by DELISH.COM

Categories gluten-free healthy low-cost low-fat low sugar vegetarian weeknight meals winter dinner side dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 1

Number Of Ingredients 4

Ingredients

1 baking potato
Flaky sea salt
Freshly ground black pepper
Butter, for serving

Steps:

Wash potato thoroughly, pat dry, and pierce 3 to 4 times with a fork. Place 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. Let rest for 2 minutes. Split potato down the middle, season with salt and pepper, and top with butter before serving.

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1. Pre-heat oven to 450°F. Wash and dry potatoes. 2. With a fork or sharp knife, pierce each potato 2 or 3 times. 3. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 4. Place on a cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced with a fork. 5. Wash and dry potatoes. 6. With a fork or sharp knife, pierce each potato 2 or 3 times. 7. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 8. Place potatoes in a circle on a paper towel, leaving a 1-inch space between each potato. 9. Cook on HIGH for 15 to 20 minutes or until tender when pierced with a fork, turning once during cooking and removing any that are done after 15 minutes. 10. Let potatoes stand for 5 to 10 minutes before serving. 11. Heat air fryer to 400°F. 12. Wash and dry potatoes, making sure that skin is really dry. 13. With a fork or sharp knife, pierce each potato 2 or 3 times. 14. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 15. Air fry for 30-40 minutes until tender when pierced with a fork or internal temperature reaches 210°. Time will depend on your appliance, the size of your potatoes and how many you are cooking at once. 16. Place 1 cup water in the bottom of an Instant pot or pressure cooker. Place a rack or steamer basket over the water (water level should be lower than the rack). 17. Wash and dry potatoes. 18. With a fork or sharp knife, pierce each potato 2 or 3 times. 19. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 20. Place the potatoes in the steamer basket and set pressure cook setting to high. Pressure cook on high for 16 minutes. If your potatoes are larger than 14 ounces, pressure cook for 20 minutes. 21. Let pressure release naturally for best results. 22. Optional: To crisp the skin, place potatoes directly on the rack in a hot oven, convection oven or toaster oven for a few minutes. 23. Notes: Make sure potatoes do not touch the water or they will get mushy instead of fluffy. Do not attempt to make this without water – pressure cookers need liquid to get pressurized.

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