A basic baked potato can be the anchor for so many dishes. It can serve as a meal just by itself—add a few favorite toppings, like sour cream, butter, chives, and bacon bits, and you have a filling and tasty meal. Or you can scoop out the baked potato, leaving the skins as a nice shell, and mix the potato with cheese, herbs, BBQ, etc. Then spoon the mixture back into the crust, top with more cheese(!) and bake. You now have a twice-baked potato. Have you ever been confused at the grocery store by the numerous varieties of potatoes? Which potato is best for our particular use? Starchy potatoes, such as russets and many sweet potatoes, are very absorbant and are great for baking and frying. Pretty red-skinned and fingerling potatoes, which are a bit waxier, are ideal for soups and salads. They hold their shape well during cooking. Yukon God, blue and purple potatoes, are all-purpose potatoes. They are good for roasting, mashing, and baking. This recipe uses the microwave to bake the potato – a very quick method that will allow you to prepare baked potatoes for a weeknight dinner. But if you want to bake a potato in the oven, simply pierce the potato with a fork and rub it down with oil. Set the potato on a wire rack set over a baking sheet, which keeps the potato elevated and allows air to circulate all around for even cooking.
1 (8-oz.) russet potato
1/4 teaspoon olive oil
How to Make It
Scrub 1 (8-oz.) russet potato; pierce potato all over with a fork. Place in a medium-size microwavable bowl, and rub potato with 1/4 tsp. olive oil. Microwave on HIGH until mostly tender, about 5 minutes. Flip potato, and microwave on HIGH until fully tender, about 2 to 3 more minutes. Let stand 5 minutes before serving or using in another recipe.