Ingredients:

  • 2 medium Russet Potatoes (about 8 oz/225g each)
  • 1 teaspoon Olive Oil or melted butter
  • 1/2 teaspoon Coarse Sea Salt
  • Pinch of Black Pepper (freshly ground preferred)

Instructions:

  1. Thoroughly scrub and completely dry the potatoes. Skipping the drying step can lead to uneven cooking.
  2. Using a fork or the tip of a vegetable peeler, pierce each potato deeply 6 to 8 times all over to allow steam to escape.
  3. Optional: Lightly rub the exterior of each potato with olive oil and sprinkle generously with coarse sea salt and pepper.
  4. Place the potatoes on a microwave-safe plate, ensuring they are not touching.
  5. Microwave on HIGH power for 4 minutes.
  6. Carefully flip the potatoes over. Return to the microwave and cook for an additional 4 to 8 minutes, depending on size, or until soft.
  7. Test for doneness by gently squeezing the potato (use oven mitts). If it yields easily, it is ready.
  8. Transfer the cooked potatoes to a dry surface. Wrap them loosely in a clean kitchen towel or thick paper towel for 5 minutes. This is crucial for trapping residual heat and fluffing the interior.
  9. Slice the potato lengthwise down the middle without cutting all the way through. Fluff the inside flesh vigorously with a fork before adding your favourite toppings.