Ingredients
- Potatoes: Medium-sized Russet potatoes (~1/2 pound each)
- Optional Toppings:
- Butter (about 1 tablespoon per potato)
- Salt and black pepper
- Sour cream
- Shredded cheddar cheese
- Crumbled bacon
- Fresh chives or green onions
- Olive oil (for crispy skin)
- Kosher salt (for crispy skin)
Instructions
Preparation:
- Clean the potato under cool running water and scrub the skin to remove dirt.
- Dry the potato completely with paper towels.
- Pierce the potato 3-4 times on each side with a fork to create steam vents.
Microwaving:
- Place the potato on a microwave-safe plate.
- Microwave on high power:
- Single medium potato: 5-6 minutes.
- Two medium potatoes: 10-11 minutes.
- Four medium potatoes: 15-16 minutes.
- Flip the potato halfway through the cooking time.
Resting:
- Let the potato rest for 2 minutes in the microwave after cooking to allow residual heat to finish the cooking process.
Testing for Doneness:
- Use the knife test (knife should slide easily) or squeeze test (potato should feel soft).
Optional Finishing for Crispy Skin:
- Rub the microwaved potato with olive oil and sprinkle with kosher salt.
- Bake in a preheated oven at 400°F for 10-15 minutes.
Serve:
- Slice the potato open, fluff the interior with a fork, and add your desired toppings.
Notes
- Moisture Control: Wrapping the potato in a damp paper towel before microwaving helps retain moisture.
- Crispy Skin: Finish in the oven for a crispy exterior.
- Adjust Timing: Depending on microwave wattage and potato size, adjust the timing slightly.
- Prep Time: 2 minutes
- Cook Time: 5-16 minutes (depending on quantity and size)
- Category: Side Dish
- Method: Microwaving (with optional oven finish)
- Cuisine: American
- Diet: Gluten Free