Low Sodium Microwave Baked Potato

Total time17 min

Prep time3 min

Cook time12 min

Russet potatoes get the fastest possible route to fluffy, tender perfection here, rubbed with olive oil and cooked right in the microwave until a fork slides through with zero resistance. Piercing the skin before cooking lets steam escape so the inside turns light and pillowy instead of dense, and a short rest afterward finishes the job without any extra fuss. Once it's split open and fluffed with a fork, that starchy interior is ready to soak up whatever toppings you love, from a pat of something creamy to a spoonful of sour cream and a scatter of fresh chives. This is weeknight comfort food at its most effortless — no oven, no foil, just one vegetable and about ten minutes of hands-off cooking. It's an easy, satisfying option to reach for when you're watching your sodium intake, since you control exactly what goes on top and how much of it.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

2 servings

2 medium russet potatoes (about 8 oz each)
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 tsp olive oil
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp unsalted butter (optional)
sour cream, to taste (optional)
shredded cheddar cheese, to taste (optional)
Omit this
This ingredient likely doesn’t work for the diet.
sliced chives or scallion greens, to taste (optional)

Instructions

1
Scrub the potatoes under cold water and pat them completely dry with paper towels. Rub each potato all over with the olive oil, then sprinkle evenly with the kosher salt.
2
Pierce each potato 8–10 times all over with a fork, going about 1/2 inch deep, to allow steam to escape during cooking.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!