If you’re anything like me and crave that warm, comforting goodness of a baked potato but just don’t have the time to wait for the oven to do its magic, I’ve got a real treat for you: this Microwave Baked Potato with Cheddar and Sour Cream Recipe. It’s quick, easy, and honestly, the flavor and texture will make you forget it didn’t take an hour to bake. Trust me, once I discovered this trick, my weeknight dinners got infinitely better and faster!
Why You’ll Love This Recipe
- Speedy & Convenient: You can have a fluffy, cheesy baked potato ready in just about 12 minutes with no oven required.
- Deliciously Creamy: The combo of melted cheddar and sour cream adds richness without overpowering the potato’s natural flavor.
- Perfect for Busy Nights: This recipe is a lifesaver when you want comfort food but don’t want to wait around.
- Easy to Customize: You can switch up toppings or add extras like bacon or chives to make it your own.
Ingredients You’ll Need
This recipe keeps it simple, which is part of why I love it so much. The few ingredients work beautifully together to create that classic baked potato experience – fluffy inside, slightly crisp skin, and plenty of cheesy, buttery goodness.
- Russet potato: The best choice for baking because of its starchy, fluffy texture once cooked.
- Salt and ground black pepper: Simple seasonings that bring out the potato’s natural flavor.
- Butter: Adds creaminess and richness; don’t skimp on this!
- Shredded Cheddar cheese: Gives that gooey, melty topping everyone loves—feel free to use sharp or mild, depending on your taste.
- Sour cream: The perfect tangy finish that balances the richness of the butter and cheese.
Variations
One of the things I adore about this Microwave Baked Potato with Cheddar and Sour Cream Recipe is how easy it is to personalize. Over time, I’ve experimented with different twists, and it’s always fun to mix it up depending on what’s in my fridge or my mood.
- Bacon bits: Adding crispy bacon on top takes this comfort food up a notch—I’ve made it for my family and got nothing but smiles afterward.
- Chives or green onions: They add a fresh, bright pop that contrasts nicely with the creamy toppings.
- Greek yogurt swap: If you want a lighter tang, swapping sour cream for Greek yogurt works beautifully and still brings that creamy finish.
- Spicy kick: Sprinkle a pinch of smoked paprika or cayenne pepper for a subtle heat that wakes up the flavors.
How to Make Microwave Baked Potato with Cheddar and Sour Cream Recipe
Step 1: Prep Your Potato
Start by giving your russet potato a good scrub under running water—no one wants grit in their baked potato! Once clean, prick the potato all over with a fork. This is super important because it lets steam escape and prevents your potato from bursting in the microwave. Then, place it on a microwave-safe plate, ready for the magic to happen.
Step 2: Microwave Until Soft
Pop the potato in the microwave on full power for 5 minutes. Halfway through, flip it over to ensure even cooking. Then microwave for another 5 minutes. You’ll know it’s done when the potato feels tender all the way through—give it a gentle squeeze with an oven mitt or a fork to check. If it needs more time, just zap it in 30-second intervals until perfect.
Step 3: Add the Good Stuff
Carefully cut the potato lengthwise in half. Use a fork to fluff and mash up the insides a bit, mixing any seasoning you added earlier. Then drop in your butter and shredded cheddar cheese. Pop the halves back into the microwave for about 1 minute, or until the cheese melts into gooey perfection.
Step 4: Top and Serve
Finish by dolloping a generous spoonful of sour cream right on top. If you want, sprinkle some fresh chives or cracked pepper for an extra touch. Serve immediately while it’s warm and melty—you’ll find this recipe hits the spot whether it’s a quick lunch or a cozy dinner.
Pro Tips for Making Microwave Baked Potato with Cheddar and Sour Cream Recipe
- Choose a Medium-Sized Russet: I learned that the size really matters; too big and it might not cook evenly in 10 minutes, so a medium-large potato gives the best results.
- Use a Fork, Not a Knife, to Prick: This lets steam escape gently without slicing into the potato, which keeps the skin intact and prevents a mess in your microwave.
- Flip the Potato Halfway: I discovered flipping it halfway through ensures more uniform cooking and fluffy texture throughout.
- Don’t Skip the Mashing Step: Mashing the inside a bit before adding cheese and butter helps everything melt and blend beautifully for that creamy mouthfeel.
How to Serve Microwave Baked Potato with Cheddar and Sour Cream Recipe
Garnishes
I usually top mine with a sprinkle of fresh chives or green onions—they add such a lovely hint of freshness and color. Sometimes I toss a little crispy bacon or a pinch of smoked paprika on top when I want to impress guests or just treat myself. Don’t forget fresh cracked black pepper; it really amps up the flavor.
Side Dishes
This microwave baked potato pairs beautifully with a simple green salad or steamed veggies for a light meal. My family also loves to serve it alongside grilled chicken or a juicy burger. On chillier nights, it’s the perfect cozy side to a bowl of homemade soup.
Creative Ways to Present
Once, I hollowed out the potato halves a bit more and stuffed them with extra cheese, bacon, and sour cream, then broiled them for a couple minutes for a bubbly finish—super fun for a dinner party. You can also scoop the filling into mini potato skins and serve these as bite-size appetizers. It’s an easy way to dress up a humble microwave baked potato and surprise your guests.
Make Ahead and Storage
Storing Leftovers
Leftover potato tastes great the next day if you store it right. I recommend placing the leftover potato halves, wrapped tightly in plastic wrap or foil, into an airtight container and refrigerating them promptly. They’ll keep well for up to 2 days without drying out.
Freezing
Freezing isn’t my go-to for this recipe, mostly because the texture of potatoes can get a little watery when thawed. But if you want to, scoop out the filling (without sour cream), freeze in a container, and then reheat with added cheese and sour cream fresh. It’s best used within a month.
Reheating
I reheat leftover potatoes in the microwave covered with a damp paper towel to keep moisture in. A minute or so at medium power usually does the trick. If you want the skin nice and crispy again, pop it under the broiler for a couple minutes after reheating.—just keep a close eye!
FAQs
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Can I use other types of potatoes for this microwave baked potato recipe?
While russet potatoes are ideal for baking because of their fluffy texture, you can use Yukon Gold or other starchy potatoes. Just be aware they might cook faster or have a creamier texture rather than fluffy. Adjust microwave time accordingly and test with a fork for doneness.
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How do I know when the potato is fully cooked in the microwave?
Once microwaved, the potato should feel soft when gently pressed with a mitt or poked with a fork. It should have no hard spots in the middle. If it still feels firm, continue microwaving in 30-second bursts until tender.
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Can I make this recipe dairy-free?
Absolutely! Swap butter for dairy-free margarine or olive oil, use a non-dairy cheddar-style shreds, and top with a dairy-free sour cream alternative. The cooking process stays the same, and you’ll still get that comforting baked potato vibe.
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Is it better to wrap the potato in a paper towel or leave it uncovered in the microwave?
I prefer leaving the potato uncovered to allow the skin to dry out slightly and get a bit chewier, which mimics a baked potato skin. Wrapping might make the skin softer but less like a traditional baked potato.
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Can I double or triple this recipe for multiple potatoes?
You can cook multiple potatoes at once, but you’ll need to increase microwaving time. I usually add about 3-4 minutes per additional potato and flip them carefully halfway through cooking to ensure even heat distribution.
Final Thoughts
Whenever I need a quick, satisfying comfort food, this Microwave Baked Potato with Cheddar and Sour Cream Recipe is my go-to. It hits that spot perfectly without the wait and with minimal fuss. I love sharing this trick with friends who tell me they thought microwaved potatoes weren’t “real” baked potatoes—one taste, and they’re hooked! Give it a try next time you want something cozy but speedy—you’ll wonder how you ever made baked potatoes any other way.
Print
Microwave Baked Potato with Cheddar and Sour Cream Recipe
- Prep Time: 1 minute
- Cook Time: 11 minutes
- Total Time: 12 minutes
- Yield: 1 serving
- Category: Side Dish
- Method: Microwaving
- Cuisine: American
Description
This Microwave Baked Potato recipe offers a quick and easy way to enjoy a classic comfort food with a tender inside and a seasoned cheesy topping, all made in just 12 minutes using your microwave.
Ingredients
Potato
- 1 large russet potato
Seasonings and Toppings
- Salt and ground black pepper to taste
- 1 tablespoon butter
- 2 tablespoons shredded Cheddar cheese
- 1 tablespoon sour cream
Instructions
- Prepare the potato. Scrub the russet potato thoroughly under running water, then prick it several times with a fork to allow steam to escape during cooking.
- Microwave the potato. Place the potato on a microwave-safe plate and microwave on full power for 5 minutes. Carefully turn it over and microwave for an additional 5 minutes or until the potato is soft when pierced with a fork.
- Season and mash the inside. Remove the potato from the microwave and cut it in half lengthwise. Season the inside with salt and pepper, then use a fork to mash up the flesh slightly to fluff it.
- Add butter and cheese. Place butter and shredded Cheddar cheese over the mashed potato halves. Return to the microwave and heat for about 1 more minute until the butter is melted and cheese is gooey.
- Top and serve. Finish by adding a tablespoon of sour cream on top of the cheese and serve immediately to enjoy a delicious and quick baked potato.
Notes
- A microwave baked potato offers the comfort and flavor of a slow-roasted potato in just 12 minutes.
- Pricking the potato with a fork prevents it from bursting during microwaving.
- Adjust cheese and sour cream amounts to taste or replace with your preferred toppings.
- Use a microwave-safe plate to avoid any hazards while cooking.
Nutrition
- Serving Size: 1 potato
- Calories: 368 kcal
- Sugar: 2 g
- Sodium: 203 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 54 mg
