Russet potatoes get rubbed down with olive oil and a good sprinkle of kosher salt, then microwaved until the skin turns firm and papery and the inside goes completely tender. Piercing the skin before cooking lets steam escape as it cooks, so when you finally slit it open, the interior fluffs up light and dry instead of gummy. This is about as low-effort as a real, satisfying side dish gets — a few minutes of prep and the microwave does the rest. Fluff it up with a fork, pile on fresh chives or scallion greens, and you've got a warm, hearty base that fits neatly into a Whole30 plate. It's simple, filling, and endlessly adaptable depending on what you pile on top.
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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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