Ingredients:

  • 1 large russet potato (baking potato) per serving, scrubbed clean (approx. 8-10 oz / 225-285g)
  • 1/2 teaspoon olive oil per potato (optional, for skin crispiness)
  • Pinch of sea salt per potato
  • Freshly ground black pepper to taste

Instructions:

  1. Thoroughly wash and scrub the potato under cold running water. Pat it dry with paper towels.
  2. Using a fork, pierce the potato several times all over to allow steam to escape. Score the potato down the center lengthwise with a knife.
  3. If desired, lightly rub the potato with olive oil. Sprinkle with salt and pepper.
  4. Place the potato on a microwave-safe plate. Microwave on high for 6-8 minutes.
  5. Carefully remove the plate from the microwave (it will be hot!). Use a fork to gently poke the center of the potato. If it's soft and easily pierced, it's done. If not, continue microwaving in 1-2 minute intervals until tender.
  6. Let the potato rest for a minute or two before cutting open and adding your favourite toppings.