5-Ingredient Microwave Baked Potato with Broccoli and Cheese
Dinner in 12 minutes, one potato, zero dishes worth complaining about.
When you're too tired to think, a microwave baked potato is the answer. This is the classic steakhouse-style loaded potato — fluffy inside, topped with steamed broccoli and melted cheddar — but done entirely in the microwave in about 12 minutes. Expect a soft, creamy potato with tender broccoli and gooey cheese. It won't have a crispy skin (that's the oven's job), but it's genuinely satisfying and requires almost no effort. Make it on nights when you need comfort food fast and the last thing you want is a pile of dishes.
Ingredients
- 1 unit large russet potato — about 10–12 oz, scrubbed clean
- 1.5 cup fresh or frozen broccoli florets — cut into small bite-sized pieces
- 0.5 cup shredded sharp cheddar cheese
- 2 tbsp sour cream — or plain Greek yogurt
- 1 tbsp unsalted butter
- 1 pinch salt and black pepper — to taste
Method
- 1 Scrub the potato clean and pat it dry. Use a fork to pierce it all over — about 8–10 times on all sides. This lets steam escape so it doesn't burst.
- 2 Place the potato on a microwave-safe plate. Microwave on HIGH for 5 minutes.
- 3 Carefully flip the potato (it will be hot — use a kitchen towel). Microwave on HIGH for another 3–5 minutes, until a fork slides into the center with no resistance. Timing will vary by microwave wattage and potato size.
- 4 While the potato finishes, place the broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover loosely with a damp paper towel. Microwave on HIGH for 2–3 minutes until bright green and tender. Drain any water and season with a pinch of salt.
- 5 Once the potato is done, let it rest for 1 minute. Carefully cut it open lengthwise and crosswise, then push the ends together to open it up. Fluff the inside with a fork.
- 6 Add the butter directly into the potato and let it melt. Season with salt and pepper.
- 7 Pile the steamed broccoli on top of the potato. Cover with the shredded cheddar cheese.
- 8 Return the loaded potato to the microwave and heat on HIGH for 45–60 seconds until the cheese is fully melted.
- 9 Top with sour cream, add extra salt and pepper to taste, and serve immediately.
Variations
- Vegan swap — Use vegan butter, a plant-based shredded cheddar, and coconut cream or cashew sour cream in place of the dairy ingredients.
- Protein boost — Open a can of chickpeas, drain and rinse them, and pile them on with the broccoli for extra protein without any extra cooking.
- No sour cream — Skip the sour cream and drizzle with a little olive oil or add an extra pat of butter — it's still rich and satisfying.
Notes
Microwave wattages vary — a 700W microwave may need up to 10 minutes total for the potato; a 1200W microwave may be done in 8. The best test is fork-tenderness through the center. If the potato feels firm, add 1-minute bursts until done. For a crispier skin, you can finish the microwaved potato in a 425°F toaster oven for 5 minutes — but that defeats the speed goal. Frozen broccoli works great here and is often even faster.
Equipment that helps
- Microwave-safe plate — A plate with a slight rim catches any steam or moisture that drips off the potato during cooking.
- Microwave-safe bowl with lid or damp paper towel — Trapping steam around the broccoli is what cooks it quickly and evenly without drying it out.
Find more dinners like this
More like this
