A microwave baked potato takes about 12 minutes instead of an hour in the oven, which makes it a lunch rather than a project. This one is loaded with the classic tuna and corn filling, melted cheddar and green onions, then finished with a drizzle of sour cream and sweet chili sauce. Baked potatoes are a cold weather favorite, and these take 20 minutes from scrubbing to eating.
Why this works
The microwave heats the water inside the potato, so it cooks through in about 10 minutes. Pricking lets the steam escape so the skin doesn't split, and turning the potatoes halfway evens out the hot spots every microwave has.
A microwave won't crisp the skin the way an oven does. A few sprays of oil and a rub of salt before cooking help, and if you want a proper crust, 5 to 8 minutes in an air fryer or under a hot broiler gives one.
Key ingredients
- Baking potatoes. Floury ones such as russets, both about the same size so they are ready together.
- Tuna. Canned in water. Drain it well so the filling stays thick.
- Corn. Canned and drained. It adds sweetness and crunch to the creamy tuna.
- Cheddar. A sharp cheddar has more flavor and melts into the hot filling in under a minute.
Amounts for 1 to 6 people are in the recipe card below, in grams or cups.
Method
- 01
Prick and spray
Scrub and dry the potatoes and prick them all over with a fork. Give the skins a few sprays of oil and rub on a pinch of salt.
Glass Oil Sprayer - 02
Microwave
Sit the potatoes on a sheet of paper towels on a microwave safe plate. Cook on high for 5 minutes, turn them over and cook for 5 minutes more. Carry on in 1 minute bursts until a knife slides into the middle with no resistance, then leave them for 2 minutes.
- 03
Mix the filling
Meanwhile, mix the tuna, corn and mayonnaise in a bowl with plenty of black pepper. Snip in half the green onions with the herb scissors.
5-Blade Herb Scissors - 04
Crisp the skins, if you like
For a crisp skin, air fry the potatoes at 400°F for 5 to 8 minutes, or put them under a hot broiler, turning once. This adds a few minutes to the total.
- 05
Fill and melt
Cut a deep cross in each potato and squeeze the sides so it opens. Spoon in the tuna mixture, scatter over the cheese and microwave for 30 to 60 seconds, until the cheese melts.
- 06
Finish
Drizzle with the sour cream and the sweet chili sauce, if using, and snip the rest of the green onions over the top.
What to serve it with
With a crisp green salad or coleslaw. For a crowd, set out this filling beside a pan of chili con carne and let everyone load their own.
Storing and reheating
- Fridge
- Cool quickly, cover and eat within 2 days. Keep the filling separate from the potato.
- Freezer
- Best skipped. Cooked potato turns watery once thawed.
- Reheat
- Microwave the potato until piping hot all the way through, then add the cold filling and cheese.
Questions
About 10 to 12 minutes on high for two 9 oz potatoes in an 800 to 900 W microwave, turned halfway. A single potato takes a few minutes less, and bigger ones take longer.
Pricking lets steam escape. Without the holes, pressure builds under the skin and the potato can split or burst.
Not from the microwave alone. Spray the skin with oil and rub on salt before cooking, then give it 5 to 8 minutes in an air fryer or under a hot broiler.
Yes. Cover the tuna and corn mixture and keep it in the fridge for up to 2 days.
Recipe
Loaded microwave baked potato
A baked potato cooked in the microwave in about 12 minutes, loaded with tuna and corn, melted cheddar and green onions. By Maya Brooks.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 2
Ingredients
Method
- 01Scrub and dry the potatoes and prick them all over with a fork. Give the skins a few sprays of oil and rub on a pinch of salt.
- 02Sit the potatoes on a sheet of paper towels on a microwave safe plate. Cook on high for 5 minutes, turn them over and cook for 5 minutes more. Carry on in 1 minute bursts until a knife slides into the middle with no resistance, then leave them for 2 minutes.
- 03Meanwhile, mix the tuna, corn and mayonnaise in a bowl with plenty of black pepper. Snip in half the green onions with the herb scissors.
- 04For a crisp skin, air fry the potatoes at 400°F for 5 to 8 minutes, or put them under a hot broiler, turning once. This adds a few minutes to the total.
- 05Cut a deep cross in each potato and squeeze the sides so it opens. Spoon in the tuna mixture, scatter over the cheese and microwave for 30 to 60 seconds, until the cheese melts.
- 06Drizzle with the sour cream and the sweet chili sauce, if using, and snip the rest of the green onions over the top.
