Russet potatoes get rubbed with olive oil and a touch of kosher salt, then pierced and microwaved until the skins turn firm and papery and the inside goes completely tender — no oven required. A short rest lets the steam finish the job before you slit the top and fluff the fluffy interior with a fork, creating that classic craggy texture ready to soak up toppings. Pile on butter, sour cream, shredded cheddar, and a scatter of chives or scallions for a fast, satisfying side or light meal. It's a simple, hands-off method that turns out a genuinely great baked potato in under fifteen minutes, and it's a solid, no-fuss option for a gluten free table.
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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.
Pierce each potato 8–10 times all over with a fork, going about 1/2 inch deep, to allow steam to escape during cooking.
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