Microwave Baked Potato
This dish is a great way to enjoy a piping hot baked potato, without even turning on your oven.
- Yield
- 1 serving
- Serving size
- 1 potato (299g)
- Rating
- 3.08 of 5 (309 ratings)
Food groups
- Vegetables: 1 1/2 cups
Ingredients
- 1 potato
Directions
- Number of Potatoes Time 1 7 to minutes or until soft 2 or 3 10 to 12 minutes or until soft 4 or 5 14 to 18 minutes or until soft
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 161.18 |
| Total Fat | 0.23 g |
| Saturated Fat | 0.05 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 36.4 g |
| Dietary Fiber | 3.81 g |
| Total Sugars | 2.05 g |
| Added Sugars included | 0 g |
| Protein | 4.32 g |
| Calcium | 26 mg |
| Potassium | 924 mg |
| Sodium | 17.81 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 49 mg |
| Phosphorus | 121 mg |
| Selenium | 1 mg |
| Zinc | 1 mg |
| Vitamin A | 2 mcg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 17 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 3 mcg |
| Folate | 49 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 25 mg |
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Source
Recipe by: Montana State University Extension Service — Nutrition Education Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/microwave-baked-potato. Federal works are public domain in the United States.