Microwave Baked Potato Fast (Printable Version)
# What You'll Need:
→ Potato Preparation
01 -
1 large russet potato, scrubbed clean
02 -
5 ml olive oil
03 -
1 g kosher salt
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0.5 g freshly ground black pepper
# Step-by-Step Directions:
01 -
Pierce the cleaned russet potato several times with a fork. Place the potato on a microwave-safe plate, drizzle with olive oil, and season generously with salt and black pepper. Rub the oil and seasonings evenly over the entire surface.
02 -
Microwave on HIGH power for 7 minutes. Check for doneness by inserting a knife; the knife should slide in easily to the centre. If needed, continue microwaving in 1-minute increments until tender.
03 -
Allow the potato to cool for 5 to 10 minutes. Slice open lengthwise and fluff the inside with a fork. Serve as desired with optional toppings such as butter, additional salt, or pepper.
# Helpful Notes:
01 -
For best results, use starchy potatoes like russet for a fluffy interior.
02 -
Piercing the potato before microwaving prevents bursting.
03 -
Cooking times may vary depending on potato size and microwave wattage; adjust accordingly.
04 -
To crisp the potato skin, transfer to an air fryer at 200°C for 2–3 minutes after microwaving.
05 -
Store any cooled, cooked potatoes tightly wrapped in the refrigerator for up to 4 days.