A good baked potato doesn't need much fuss, and this microwave version proves it: a quick rub of olive oil and a sprinkle of kosher salt on the skin before cooking gives you that satisfying, slightly crisp exterior in a fraction of the oven time. Piercing the potatoes lets steam escape as they cook, so the inside turns out fluffy and tender all the way to the center, no dry spots or dense bites. Once it's done, a lengthwise slit and a quick fluff with a fork open the potato up perfectly for toppings. Dollop on some sour cream, scatter over a bit of shredded cheddar, and finish with fresh chives or scallions for a bright, savory finish that leans into simple, whole ingredients. It's an easy side or light meal that fits naturally into a Mediterranean-style way of eating, built around good olive oil, real vegetables, and minimal processing. Fifteen minutes start to finish, and you've got a comforting classic that still feels wholesome.
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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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