Baked Potato. This is the fastest way to make baked potatoes

(Per potato)

1 large russet potato (also called Idaho)
1 tsp olive oil or melted butter
Kosher salt (for crispy skin)
Optional toppings:
- Sour cream
- Shredded cheddar
- Chopped chives
- Crispy bacon
- Butter

💡 Pro Tips:
Use russet potatoes—high starch = fluffy interior.
Scrub well—skin stays on!
Dry thoroughly—wet skin won’t crisp.

Step-by-Step Instructions (Fast, Foolproof, Perfect)

1. Prep the Potato

Scrub potato under cold water. Pat completely dry.
Poke 4–5 holes with a fork (prevents steam buildup).
Rub with oil and sprinkle generously with salt (this = crispy skin!).

2. Microwave (The Speed Secret!)

Place potato on a microwave-safe plate.
Microwave on high for 5–7 minutes (flip halfway).
- Small potato: 5 mins
- Large (10+ oz): 7 mins
It should be mostly tender when squeezed (it’ll finish in oven).

3. Crisp in Hot Oven

Preheat oven to 425°F (220°C) while microwaving.
Place microwaved potato directly on oven rack (or on a baking sheet).
Bake 15–20 minutes, until skin is crisp and interior is fluffy.

4. Serve Hot

Slice open, fluff with a fork, and add toppings immediately.

🥓 Topping Bar Ideas (Make It a Meal!)

Classic: Butter + sour cream + chives
Loaded: Bacon + cheese + scallions
Vegan: Vegan cheese + black beans + avocado
Healthy: Greek yogurt + steamed broccoli + everything bagel seasoning
Breakfast: Fried egg + salsa + hot sauce

❌ What NOT to Do

Don’t wrap in foil—traps steam = soggy skin.
Don’t skip the oil and salt—they’re essential for crunch.
Don’t microwave only—you’ll miss the crispy skin that makes a baked potato special.

🌟 Bonus: Oven-Only Method (If You Prefer)

Prep as above.
Bake at 425°F for 50–60 minutes, flipping once halfway.
But honestly—the microwave shortcut is a game-changer!

❤️ The Bottom Line

You don’t need to wait an hour for a perfect baked potato. With this two-step method, you get steakhouse quality in half the time—ideal for busy weeknights, last-minute sides, or satisfying a sudden craving.

So scrub that spud, fire up the microwave, and finish it in the oven. Because the best baked potatoes aren’t slow—they’re smart, simple, and served hot.