Ingredients:

  • 1 medium-sized russet potato (or baking potato), approximately 8-10 ounces (225-285g)
  • 1 teaspoon olive oil (5ml)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Wash the potato thoroughly under cold running water. Pat it dry with a paper towel.
  2. Using a fork or knife, pierce the potato all over, about 6-8 times. This allows steam to escape.
  3. Rub the olive oil evenly over the potato's skin. Season generously with salt and pepper.
  4. Place the potato on a microwave-safe plate. Microwave on high power for 5-8 minutes. Flip the potato over and continue microwaving for another 3-4 minutes, or until the potato is soft when pierced with a fork.
  5. Carefully remove the potato from the microwave (it will be hot!). Pierce with a fork. If it goes in easily, it's ready. If not, microwave for another minute or two until cooked through.
  6. Cut the potato lengthwise and fluff the inside with a fork. Add your favourite toppings and enjoy!