Vegan Microwave Baked Potato

Total time17 min

Prep time3 min

Cook time12 min

Two humble russet potatoes are the whole point here, rubbed with olive oil and a generous pinch of kosher salt before the microwave works its magic in under 15 minutes. Piercing the skin lets steam escape as they cook, so what you end up with is a fluffy, cloud-light interior wrapped in skin that turns satisfyingly firm and slightly papery. A quick rest lets everything finish steaming through, then a lengthwise slit and a fluff with a fork opens the potato up into that classic craggy, steam-releasing texture. Top it with sliced chives or scallion greens for a fresh, sharp bite, and you've got a fast, hands-off side or light meal ready in minutes. It's an easy one to keep on rotation for a plant-based table, no oven required.

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Ingredients

2 servings

2 medium russet potatoes (about 8 oz each)
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1 tsp olive oil
¼ tsp kosher salt

For serving

2 tbsp unsalted butter (optional)
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sour cream, to taste (optional)
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shredded cheddar cheese, to taste (optional)
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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.

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