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Scrub the potatoes clean. Scrub the potatoes thoroughly under running water and pat them dry. You don't have to remove the eyes, but trim away any blemishes with a paring knife. Pat dry.
Pierce with a fork. Prick the potatoes four or five times on each side with a fork. This allows steam to escape from the baking potato.
Rub with olive oil, salt, and pepper. Rub the potatoes all over with a little olive oil. Generously sprinkle the potatoes with salt and pepper.
Microwave for 5 minutes. Place the potatoes in a microwave-safe dish and microwave at full power for 5 minutes.
Flip the potatoes. Use a fork or tongs to flip the potatoes — they will be hot. If you remove the dish from the microwave, use oven mitts, as the dish will be hot.
Continue microwaving the potatoes. If cooking one potato, microwave for an additional 3 minutes. If cooking two or more potatoes, microwave an additional 5 minutes.
Check the potatoes. When done, the potatoes should be easily pierced with a fork or paring knife all the way to the center. Continue to microwave in 1-minute bursts as needed until the potatoes are cooked through. Use oven mitts to remove the dish from the microwave.
OPTIONAL — Crisp the potatoes in the oven. If you'd like crispier skin, heat the oven to 425°F while the potatoes are microwaving, then transfer them to the oven to roast. Check every few minutes and remove once the skin is dry and crisped.
Serve the potatoes. Let the potatoes cool briefly, then serve. Potatoes can also be cooled completely and refrigerated for up to 4 days; reheat in the microwave or in the oven.