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Microwave Baked Potato

Microwave baked potato cooks quickly with fluffy insides and tender russet skin, using just olive oil and kosher salt. Microwave it on a plate, turning halfway through, until a fork slides easily into the center.
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Prep Time 3 minutes
Cook Time 10 minutes
resting 2 minutes
Total Time 15 minutes
Servings: 1 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 potato russet, 10- to 12-ounce
  • 1 tsp olive oil
  • 0.125 tsp kosher salt

Equipment

  • 1 microwave
  • 1 microwave-safe plate

Method
 

  1. Scrub the potato clean, dry it, and pierce it several times all over with a fork.
  2. Rub the potato with the olive oil and kosher salt.
  3. Place the potato on a microwave-safe plate and microwave on HIGH for 5 minutes; turn it over and microwave for 3 to 5 minutes more, checking with a fork and adding 1-minute intervals as needed until the fork slides easily into the center.
  4. Let the potato rest for 2 minutes.
  5. Split it open and fluff the inside with a fork.

Notes

For the fluffiest center, check that a fork slides easily into the middle before stopping the microwave. Refrigerate leftovers for up to 4 days; freezing is not recommended. For a lower-sodium option, reduce or omit the kosher salt.