How Long to Microwave a Potato or Sweet Potato
By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made
A single medium potato or sweet potato usually needs about 5 to 8 minutes in the microwave on high power. For two potatoes, expect the time to increase to around 8 to 12 minutes. Because the power of microwave ovens varies, and so do the sizes and densities of potatoes, these times are a starting point. The most reliable way to know when a potato is cooked is to test it for tenderness.
This page provides general guidelines for cooking potatoes in the microwave. Use the times in the cooking chart as an estimate and adjust them based on your appliance and the specific potatoes you are cooking.
How Long to Microwave a Potato or Sweet Potato: time chart
| What | Heat | Time | Done when |
|---|---|---|---|
| 1 medium russet | High power | 5 to 8 minutes, turned halfway | Knife slides in easily |
| 1 medium sweet potato | High power | 5 to 8 minutes, turned halfway | Soft when squeezed |
| 2 medium potatoes | High power | 8 to 12 minutes | Tender |
Table source: Typical ranges from standard cooking practice, not an official chart. Ovens, grills and pieces vary: start checking at the low end of each range.
Good to know
- Prick the skin several times to let steam escape
- Let it stand 2 to 3 minutes; the heat keeps spreading
What changes the cooking time
Several factors influence how long it takes to microwave a potato. Understanding them will help you adjust the cooking time for better results.
- Size and weight: A large, heavy potato contains more water and mass to heat, so it requires a longer cooking time than a small potato. Cutting potatoes into similar-sized pieces helps them cook at the same rate.
- Number of potatoes: Microwaving multiple potatoes at once takes longer than cooking a single one. The microwave’s energy is divided among the items, so you must increase the total time.
- Microwave power: The wattage of your microwave oven directly affects cooking speed. A higher-wattage oven cooks faster. The times provided are based on a standard microwave on its high power setting. If you use a lower power setting, you will need to extend the cooking time.
- Starting temperature: A potato taken from a cool pantry will cook faster than one that has been stored in a cold refrigerator.
How to tell when it is done
Potatoes do not have a specific internal temperature for doneness like meat does. Instead, they should be cooked until they are tender all the way through to the center. There are a few simple ways to check.
- For a russet potato: The most common test is to pierce the potato with a thin, sharp knife, a fork, or a skewer. If it slides into the center with very little resistance, the potato is cooked. If you feel any hard or dense spots, it needs more time.
- For a sweet potato: Sweet potatoes become very soft when fully cooked. You can gently squeeze the potato while wearing an oven mitt or using a towel. If it feels soft and gives easily, it is likely done. You can also use a knife to test for tenderness, just like with a russet potato.
Always check for doneness before the maximum time listed in the chart, as it is easy to overcook a potato in the microwave. An overcooked potato can become dry and hard.
Tips for better results
Follow these steps for a more evenly cooked microwaved potato.
- Wash and dry: Scrub the potato skin thoroughly under running water to remove any dirt. Pat it completely dry with a paper towel before cooking.
- Prick the skin: Use a fork or a sharp knife to pierce the skin of the potato in several places. This is a critical step that allows steam to escape during cooking. Without these vents, steam can build up and cause the potato to burst inside the microwave.
- Turn it over: For a single potato, stopping the microwave halfway through the cooking time to turn it over helps it cook more evenly.
- Let it stand: After the potato is cooked, let it stand for 2 to 3 minutes before cutting or serving. This allows the internal heat to continue spreading through the potato, a process called carryover cooking, which finishes the cooking and evens out the texture.
Sources and method
- USDA FSIS Safe Minimum Internal Temperature Chart
- Time ranges not marked as USDA are typical ranges from standard cooking practice
Last checked October 21, 2026.