Ingredients:

  • 1 medium russet potato (about 8-10 ounces / 225-285g), scrubbed clean
  • 1 teaspoon olive oil (5ml) (optional, for softer skin)
  • Salt and freshly ground black pepper, to taste
  • Toppings of your choice (butter, cheese, sour cream, chives, etc.)

Instructions:

  1. Scrub the potato thoroughly under cool, running water. Pat it dry with a paper towel.
  2. Using a fork, poke the potato all over (about 6-8 times). This allows steam to escape and prevents explosions.
  3. If desired, rub the potato with olive oil and sprinkle with salt and pepper.
  4. Place the potato on a microwave-safe plate. Microwave on high for 5 minutes.
  5. Carefully remove the potato from the microwave (it will be hot!). Use oven gloves. Squeeze the potato gently. If it gives easily, it's done. If it's still firm, continue microwaving in 2-3 minute intervals until tender, always re-testing.
  6. Carefully cut the potato open lengthwise with a knife. Fluff the inside with a fork.
  7. Top with your favorite toppings and serve immediately.