How Long to Cook 2 Baked Potatoes in the Microwave

Two medium russet potatoes take about 10 to 12 minutes to cook in a 1,000-watt microwave, with a turn halfway through and a short rest at the end. Microwave baked potatoes are fluffy inside and make a quick base for butter, cheese, vegetables, or other toppings, though their skins will be softer than oven-baked skins.

Ingredients

2 medium russet potatoes, about 8 ounces (225 g) each
1 teaspoon olive oil or neutral oil, optional (5 ml)
⅛ teaspoon fine salt, optional (about 0.75 g)
Butter, sour cream, shredded cheese, or other toppings, for serving (optional; quantity as desired)

Instructions

Wash and prepare the potatoes. Scrub both potatoes under cool running water to remove dirt, then pat them dry. Trim away any damaged spots. Pierce each potato 6 to 8 times with the tines of a fork, making the holes around the potato rather than in just one spot. These small vents let steam escape as the potatoes cook. Do not wrap them in foil; foil is not microwave-safe.
Arrange them in the microwave. Set the potatoes on a microwave-safe plate with a little space between them. If your microwave has a turntable, arrange them so they are not touching the walls. For extra flavor, rub each potato with a little oil and sprinkle on salt, but leave this off if you prefer a plain potato or plan to use salty toppings.
Microwave, turn, and finish cooking. Cook both potatoes together on high power for 5 to 6 minutes. Carefully turn them over with tongs or a kitchen towel; the plate and potatoes may be very hot. Continue cooking for another 5 to 6 minutes. The usual total is 10 to 12 minutes for two 8-ounce potatoes in a 1,000-watt microwave. If your microwave is lower powered, or the potatoes are larger, add 1-minute bursts until they are tender. If the microwave does not have a turntable, rotate the plate as well as turning the potatoes.
Check for doneness and rest. Gently squeeze a potato using a clean towel or oven mitt. It should yield easily, and a knife or skewer should slide into the center without meeting a firm, hard spot. If it is still firm, microwave it for another minute and check again. Let both potatoes stand for 2 minutes before cutting them open; the heat continues to spread through the centers during this rest.
Open and serve. Slice each potato lengthwise, taking care as hot steam escapes. Fluff the inside with a fork and add your preferred toppings. Serve while hot.

Tips

Use potato size, not just the clock. The 10-to-12-minute estimate assumes two medium potatoes of roughly equal size. A 12-ounce potato can need several more minutes, while small potatoes may finish sooner. When the potatoes differ in size, remove the smaller one as soon as it is tender and continue cooking the larger one.
Give them room and turn them. Two potatoes can cook unevenly if they touch or sit in a cold spot. Leave space around them and switch their positions when you turn them. If one side of your microwave tends to heat more strongly, put the less-done potato in that area for the final minute, then check again.
Do not judge by the skin alone. A microwave does not dry and brown the skin the way an oven does. A potato can be fully tender while its skin still looks pale and feels soft. If crisp skin matters, microwave the potatoes until just tender, then brush lightly with oil and finish them in a preheated oven at 425°F (220°C) for about 10 minutes. That optional oven finish is not included in the microwave timing above.
Choose a good topping balance. Oil and salt on the outside are optional, and the recipe works without either. If you are using a salty cheese, bacon, or seasoned sauce, taste before adding extra salt. For a dairy-free topping, use olive oil, salsa, beans, or a dairy-free spread.

Serving Suggestions

Serve each potato as a simple side with grilled vegetables, soup, salad, or a main dish. For a classic finish, split the potato and add butter, black pepper, and a spoonful of sour cream. Shredded cheddar, sliced scallions, and a little cooked broccoli make a satisfying combination; add the cheese while the potato is hot so it softens into the fluffy center.

For a more filling meal, spoon on cooked black beans, corn, salsa, and avocado, or use leftover chili as a topping. Keep wet toppings moderate if you want the potato to hold its shape, and add them just before serving so the center stays fluffy rather than soggy. If you are setting out several toppings, split and fluff the potatoes first, then let everyone add their own. The microwave method is especially useful when you need two quick portions and do not want to heat a full-size oven.

Variations

Cheesy broccoli potato: Add steamed broccoli florets and shredded cheddar to the opened potato. Microwave the topped potato for 20 to 30 seconds if you want the cheese more melted. Use broccoli that is already cooked; the brief finishing burst is for warming and melting, not for cooking raw broccoli through.

Loaded-style potato: Add sour cream, shredded cheese, and sliced green onion. If you include cooked bacon or another cooked meat, heat it separately and use it as a topping. Keep meat toppings refrigerated until needed, and do not leave topped potatoes at room temperature for more than 2 hours.

Plant-based potato: Top with warmed black beans, salsa, chopped cilantro, and avocado. A spoonful of olive oil or a plant-based sour cream can add richness. Beans should already be cooked; drain and rinse canned beans, then warm them before adding if you want the whole meal piping hot.

Extra-crisp skin: After microwaving and checking doneness, brush the skins with a small amount of oil and place the potatoes in a 425°F (220°C) oven for about 10 minutes. This is a useful compromise when you want microwave speed but prefer a drier, lightly crisped exterior. The oven time varies with the potato and oven, so use the skin texture as your guide.

Try another potato type: Russets are a dependable choice because their starchy centers become fluffy. Yukon Gold potatoes also work, but their naturally creamier, waxier texture stays more cohesive rather than breaking into a dry-fluffy center. Small red potatoes cook faster, so check them early; their thinner skins and firmer texture make them better for a different, less classic baked-potato feel.

Storage and Reheating

Cool leftover potatoes promptly and refrigerate them within 2 hours of cooking. Store them in a covered container or wrapped in food-safe material in the refrigerator for 3 to 4 days. If they have already been topped, the potato is still safe to refrigerate on the same schedule, though toppings such as sour cream can become watery and the texture may soften. For the best quality, store toppings separately and add them after reheating.

To reheat one potato, cut it open or leave it whole, place it on a microwave-safe plate, and cover it loosely with a microwave-safe lid or damp paper towel. Heat in 1-minute intervals, turning it if needed, until the center is hot. Reheat leftovers to 165°F (74°C), checking the thickest part with a food thermometer. A microwave can heat unevenly, so let the potato stand briefly and check more than one spot if it is large. You can also reheat it in a 350°F (175°C) oven until hot throughout, though that takes longer. Discard a potato that has been left at room temperature for more than 2 hours.

Frequently Asked Questions

How long do two baked potatoes take in a 1,000-watt microwave?
For two medium russets weighing about 8 ounces (225 g) each, plan on 10 to 12 minutes on high, turning them halfway through. Let them rest for 2 minutes, then test the centers. Microwave power, potato shape, and starting temperature all affect the time, so use tenderness as the final check rather than relying only on the clock.

Does cooking two potatoes take twice as long as cooking one?
No. Two potatoes usually do not require exactly double the time, but they often take longer than one because the microwave is heating more food. For two similar medium potatoes, start with the timing in this recipe and add short bursts if needed. Crowding, uneven size, or a low-wattage microwave can make the cooking time longer.

Should I add water or wrap the potatoes?
No water is needed, and you should not wrap potatoes in aluminum foil in a microwave. Wash and dry them, pierce each one several times with a fork, and place them directly on a microwave-safe plate. A loose microwave-safe cover can help keep splatters contained, but it should not seal tightly because steam needs a way to escape.

How can I tell when a microwave baked potato is done?
The potato should feel soft when gently squeezed with a towel or mitt, and a thin knife or skewer should slide into the center easily. If the middle still feels firm, continue microwaving in 1-minute intervals. Take care when opening it because hot steam can escape even if the skin feels only warm.

Can I microwave potatoes of different sizes together?
Yes, but they may finish at different times. Put similarly sized potatoes together when possible. If one is noticeably smaller, check it first and remove it when tender while the larger potato continues cooking. Turning the potatoes and changing their positions helps reduce uneven heating.

Can I make the skin crispy using only the microwave?
A standard microwave cooks the inside by heating moisture and does not brown or crisp the skin like an oven. For a crispier finish, microwave until the center is tender, then use a hot oven for about 10 minutes. If speed matters more than crisp skin, serve the potato straight from the microwave; the soft skin is normal.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).