30 Minute Baked Potato

"Cut the time, but not the lovely oven cooked texture."
photo by lazyme photo by lazyme
photo by lazyme
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
1 baked potato




  • Stab the potato with a fork several times and wrap in a paper towel. Place in a microwave on high for 8 minutes, turning half way through. (Add 2 minutes for each additional potato.).
  • Remove from microwave and brush with olive oil. Then place in a pre-heated 200 C (Gas Mark 6) oven for 15 minutes.
  • Remove from oven and slice with a cross. Add butter or other toppings as desired.

Questions & Replies

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  1. So good!! I tried these because of Marg's photo and review. Why have I never thought of using the microwave first and then the oven?? I have always wanted that salty, crunchy skin but didn't want to wait an hour or more for oven potatoes. I'm using this method from now on. Thank you!
  2. This was a great way to get a perfect baked potato in a short amount of time! My only problem was 8 minutes in the microwave was waaaaay too long for my potato. The first one was so shriveled up, I had to throw it away. For the second one, I used the automatic baked potato setting & it only took about 4 minutes for it to be done. So make sure you check your potato early! Since I was also making Recipe #50847 to go with our steaks, only having the oven on for 15 minutes worked really well. I loved how crisp the skin got because of the oil. In fact, once I was getting full, I scraped the rest of the potato out so I could finish eating the skin instead. It was excellent! I'll use this method often. UPDATE: This method also works well on the grill. I put my potato just at the edge of the coals and turned it halfway through and it turned out lovely!
  3. Oh gosh what a great way to have baked potatoes and so easily. After microwaving mine, I brushed with the oil and lightly sprinkled with Kosher Salt and fresh black pepper. Excellent. Thanks for sharing. Made for cookbook tag game.
  4. I've been using this method for many years. I do add onion powder, cracked black pepper and onion salt to the skin. This is a great recipe if your main dish needs to bake for 30 minutes or so. You can just microwave the potatoes for a bit less time and then toss in the oven with your main dish. I just toss mine right on the rack.
  5. Hmmm. . . I thought I was the only one who knew this sneaky little secret, been doing this for years! I just nuke the potatoes about halfway (I don't even use the paper towel) then oil or butter the skin. Sprinkle with Montreal steak seasoning if you like it. Finish in the oven. Or if there is a REAL time crunch, nuke to almost done and then continue as above. Thanks for posting; I guess everybody should know this method . . . . Janet


<b>Reviews:</b> <br> <br>5 Stars - This is now a regular at our house! <br>4 Stars - Fine recipe, just not to our personal tastes. <br>3 Stars - There's something major I'd want to change. <br>2 Stars - Edible but really didn't like it. <br>1 Stars - Created recipe as posted, couldn't eat it. <br>No Stars - Generally notes on how changes failed. No fault of the recipe. <br> <br>Please feel free to honestly rate my recipes. I don't expect everyone to like the same things as us. I'd prefer any future Zaar members to have honest opinions to judge from before they take the time and effort to make a recipe. <br> <br><img src=http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting>
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