Vegetarian Microwave Baked Potato

Total time17 min

Prep time3 min

Cook time12 min

This is about as simple and satisfying as comfort food gets: a whole russet potato, rubbed in olive oil and kosher salt, microwaved until the skin turns papery and the inside goes fluffy and steam-soft. Piercing the potato before cooking lets steam escape as it cooks, so you get that perfect fork-tender center in under fifteen minutes with zero oven time. Once it's done, a quick slit down the top and a fluff with a fork opens it up into that classic craggy, steaming interior ready to soak up whatever you pile on. It's naturally a solid vegetarian option, built entirely from potato, oil, and salt, with an easy path to load it up with toppings from your own kitchen. Weeknight side, lazy lunch, or the base of a whole meal — this one earns its spot in a regular vegetarian rotation.

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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)
sour cream, to taste (optional)
shredded cheddar cheese, to taste (optional)
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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