Ingredients:

  • 1 medium-large baking potato (Russet, Maris Piper, Idaho, or similar), about 8-10 oz (225-285g)
  • 1 teaspoon olive oil (5ml)
  • Pinch of sea salt
  • Pinch of black pepper

Instructions:

  1. Scrub the potato clean under running water. Pat it dry with a paper towel.
  2. Using a fork, pierce the potato all over, about 6-8 times.
  3. Rub the potato with olive oil, then season with salt and pepper. This is optional.
  4. Place the potato on a microwave-safe plate. Microwave on high power for 5-12 minutes, depending on the size of the potato and the wattage of your microwave. Start with 5 minutes and then check for doneness.
  5. Carefully remove the potato from the microwave. Gently squeeze the potato. It should feel soft and yield easily. If it’s still firm, microwave for another 1-2 minutes and check again.
  6. Let the potato cool slightly, then slice it open lengthwise. Fluff the inside with a fork. Add your favourite toppings and enjoy!