Microwaving potatoes offers a significantly accelerated method for achieving a tender, fully cooked result compared to traditional oven baking. This technique uses high-frequency electromagnetic waves to excite water molecules within the potato, rapidly generating heat from the inside out. This guide focuses specifically on the requirements and timing adjustments necessary when cooking two potatoes simultaneously for optimal results.
Essential Preparation Steps
Before cooking, thoroughly scrub the potato skin under running water to remove any dirt or debris. Patting them dry slightly helps the skin cook more evenly, avoiding a tough, leathery texture.
The most important safety measure is piercing the potatoes multiple times across the surface using a fork or a thin skewer. This creates small vents that allow steam, which rapidly builds up as the internal water heats, to escape safely.
Arrange the potatoes on the microwave-safe plate so they are slightly separated, rather than touching. This separation allows the microwave energy to circulate around both surfaces evenly, preventing cold spots.
Establishing the Cooking Time
Determining the exact cooking duration depends on the size of the potatoes and the microwave’s operating wattage. For two standard medium potatoes (six to eight ounces) in a 1000-watt microwave, the starting cook time is eight to ten minutes.
If the microwave operates at a lower power, such as 700 watts, extend the duration by three to four minutes. Larger potatoes, weighing closer to twelve ounces, require an extension of about 25 percent, needing closer to twelve minutes at a high-wattage setting.
To ensure uniform heating, pause the cooking process approximately halfway through the established time. At this midpoint, physically flip or rotate both potatoes on the plate. This simple action promotes even thermal distribution by moving the potatoes relative to the microwave’s hot and cold zones.
Adjusting the power level to a medium-high setting can be beneficial for larger potatoes. This allows the heat to penetrate more gently and prevents the outer layers from drying out before the center is cooked.
Checking for Doneness and Resting
After the designated cooking period, confirm the potatoes have reached the desired tenderness. Gently pierce the thickest part of the potato with a thin fork or skewer; if the utensil slides in with minimal resistance, they are done.
For a more precise measure, an internal food thermometer should register a temperature between 205 and 212 degrees Fahrenheit in the center of the potato. Once cooked, the potatoes require a mandatory resting phase to complete the process.
Immediately wrap the hot potatoes loosely in aluminum foil or place them in a covered bowl for five minutes. During this period, the residual heat stored in the outer layers continues to migrate toward the cooler center, a process known as carry-over cooking.
This equalization of internal temperature results in a significantly fluffier texture and prevents the dense, watery center that occurs if the potatoes are sliced immediately.