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Baked Potato Hack

This baked potato hack uses the microwave to jump-start russet potatoes before a hot oven crisps their skins. A coating of olive oil and kosher salt gives each potato a crisp exterior and fluffy center.
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Prep Time 10 minutes
Cook Time 28 minutes
Resting time 5 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes medium, 8 to 10 ounces each
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt

Equipment

  • 1 microwave
  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 450°F and set a wire rack over a rimmed baking sheet.
  2. Scrub the potatoes clean, dry them well, and prick each potato several times with a fork.
  3. Microwave the potatoes on a microwave-safe plate on HIGH for 5 minutes, turn them over, then microwave for 4 to 6 minutes more, until a knife slides easily into the centers.
  4. Pat the potatoes dry, rub them all over with the olive oil, and sprinkle evenly with the kosher salt.
  5. Set the potatoes on the rack and bake for 15 to 20 minutes, until the skins are crisp.
  6. Rest the potatoes for 5 minutes before splitting them open to serve.

Notes

For the crispiest skins, dry the potatoes thoroughly before adding the oil. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potato texture can turn mealy. For a lower-sodium option, use less kosher salt.