Ingredients:
- 1 large Baking Potato (Russet or Maris Piper)
- 1 teaspoon Olive Oil or Rapeseed Oil
- ½ teaspoon Coarse Sea Salt
- Freshly Ground Black Pepper, to taste
Instructions:
- Preparation Step 1: Thoroughly scrub the potato under cold water to remove any dirt. Pat it completely dry using a kitchen towel. Excess moisture leads to a soggy result.
- Preparation Step 2: Using a fork or sharp skewer, prick the potato aggressively all over—about 8-10 times on all sides. This is crucial for releasing steam and preventing pressure buildup.
- Preparation Step 3: Rub the entire surface of the potato with the measured oil. Then, sprinkle generously with coarse sea salt and pepper.
- Microwave Cooking Phase 1: Place the prepared potato on a microwave-safe plate. Cook on High (100%) for 4 minutes.
- Microwave Cooking Phase 2: Using tongs, flip the potato over. Cook on High (100%) for an additional 4–6 minutes. (Note: If your microwave is 800W or less, increase the time slightly.)
- Check for Doneness: The potato is cooked when it yields easily to gentle pressure and a knife or skewer slides into the centre with no resistance. If still hard, microwave in 1-minute increments until tender.
- Rest: Remove the potato from the microwave and let it rest on the plate for 2 minutes. The carry-over heat finishes the cooking process.
- Slice and Fluff: Using a sharp knife, slice the potato lengthwise along the top, but do not cut all the way through the base. Gently squeeze the ends of the potato together to force the flesh to push up and ‘bloom’ out of the split.
- Finish: Use a fork to quickly pierce and fluff the inner flesh of the potato. This releases the steam, creating a light, airy texture ready for butter and toppings. Serve immediately.