Microwave Baked Potato

When you want a single baked potato without heating the oven, the microwave does the job, as long as you cook it at half power. Start with a scrubbed russet and pile on whatever toppings you like.

Serves 1 · 20 minutes

Ingredients

• 1 medium russet potato, scrubbed
• Toppings such as butter, sour cream, bacon bits and chives

Instructions

1. Prick the potato all over with a fork or paring knife so steam can escape and it doesn't burst.
2. Set it on a plate and microwave at 50 percent power for 6 minutes.
3. Turn the potato over with tongs and microwave at 50 percent power for 5 minutes more. A paring knife should slide in easily, and the inside will be moist and tender, like a steamed potato.
4. For a drier, fluffier inside, keep microwaving for another 1 to 2 minutes, until the skin looks dry and a little wrinkled.
5. Let it cool for a few minutes, then split it open and add your toppings.

Tips

• Full power tends to overcook the outside before the center is done. Half power cooks the potato evenly and is still much faster than the oven.

Adapted from Genevieve Ko, NYT Cooking.