Ingredients:

  • 4 Medium Russet Potatoes (about 8–10 oz / 225–280g each)
  • 1 teaspoon Coarse Sea Salt (for seasoning the skin, optional)
  • 1 teaspoon Olive Oil or Melted Butter (for brushing the skin, optional)

Instructions:

  1. Clean & Dry: Scrub potatoes thoroughly under running water to remove any dirt. Pat them completely dry with a clean tea towel—dry skin crisps better!
  2. Pierce Thoroughly: Using a fork or sharp knife, pierce each potato deeply 6–8 times all over (top, bottom, and sides). This allows steam to escape, preventing an unfortunate potato explosion.
  3. Optional Skin Prep: Lightly brush the potatoes with olive oil or melted butter and sprinkle lightly with sea salt for improved flavour and texture later.
  4. Arrange: Place the pierced potatoes on a microwave-safe plate or folded stack of paper towels. Ensure they are not touching.
  5. Microwave: Cook on HIGH power, starting with 8 minutes for four medium potatoes. Carefully turn each potato over and continue cooking in 1–2 minute intervals until tender (a fork slides in easily).
  6. Achieve Crisp Skin (Optional): Preheat your oven to 425°F (220°C) or air fryer to 400°F (200°C). Place the cooked potatoes on a prepared baking sheet or in the air fryer basket and cook for 3–5 minutes until the skin appears slightly wrinkled and crisp.
  7. Fluff and Serve: Remove potatoes from the heat. Slice a deep 'X' across the top of each potato. Gently squeeze the sides of the potato inward until the fluffy interior pushes up through the cut. Serve immediately with desired toppings.