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A quick, comforting baked potato topped with melted cheddar and a dollop of sour cream, made entirely in the microwave.
Made August 24, 2026
Prep
3m
Cook
7m
Serves
Difficulty
easy
Allergens: dairy
The potato will be very hot after microwaving; use oven mitts or a towel to handle it.
Always prick the potato before microwaving to prevent it from bursting.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
1 potato
1 tbsp butter
2 tbsp sour cream
30 g cheddar
1/4 tsp salt
1/4 tsp black pepper
Chef's tip: If the potato is not fully tender after 5 minutes, microwave in 30-second increments until it is.
Wash the potato and prick it several times with a fork. Place it on a microwave-safe plate and microwave on high for 5 minutes, turning halfway, until tender when pierced with a fork.
While step 1 cooks
While the potato cooks, grate the cheddar and set aside.
Carefully remove the hot potato from the microwave. Slice it open lengthwise and fluff the inside with a fork.
Add the butter, salt, and black pepper to the potato, and mash lightly with a fork to combine.
Top with the grated cheddar and microwave for 1 minute, until the cheese is melted.
Let the potato rest for 2 minutes, then add the sour cream on top and serve.