Time: 10 min.
Complexity: easily
Servings: 1

If you love crumbled potatoes with toppings but don't want to wait an hour for them to bake in the oven, this recipe is for you. In just minutes, the potato is steamed and fluffy inside, with a crispy skin. Another bonus: you don't need to turn on the oven or heat up the kitchen.

Ingredients:

• 1 medium or large Russet Burbank potato
• Olive oil to drizzle
• 1 tbsp unsalted butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Pierce the potatoes 4-5 times on each side with a fork. Dampen a clean sheet of paper towel with water and squeeze out excess moisture. Wrap the potatoes in the damp paper towel and place them on a microwave-safe plate. Microwave on high power for 5 minutes. Remove the paper towel and turn the potatoes over.
Step 2
• Drizzle the potatoes with olive oil and season with salt and black pepper. Cook on high power, uncovered, for another 3 minutes (see Note).
Step 3
• Check for doneness with a fork. If the potatoes aren't done, continue baking in 1-minute intervals until a fork pierces the flesh easily. Serve with butter and season with salt and pepper to taste.
  
  Note
  
  Depending on the power of your microwave, cooking time may take longer (or shorter).

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