Love a good baked potato, but don't love that it involves a 1+ hour cook time? Enter: microwave "baked" potato! In just 7 minutes your spuds are cooked to fluffy perfection and ready for topping. Great as a last minute side dish or easy dinner!
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Ingredients (2 servings)
2 russet potatoes
1/2 tsp olive oil (optional)
1/2 tsp coarse sea salt (optional)
-Light sour cream
-Grilled corn kernels
-Salt & Pepper
Prick each potato a few times on each side with a fork.
Place potatoes in the microwave, directly on the turntable. Microwave for 3-4 minutes on each side. They should be tender and easily poked through with a fork.
Carefully remove potatoes from microwave and wrap in a clean kitchen towel. Let sit for 2 minutes before opening.
Slice potatoes in halves and top as desired. Enjoy!
Optional: if you want the potatoes to have crispy skin, rub olive oil and sea salt over the cooked potatoes, then bake in a preheated 200°C / 400°F toaster oven or oven for 10 minutes or until crispy.
Do not skip the step to prick the potatoes. The holes allow steam to escape while the potatoes are cooking. Otherwise they might explode inside the microwave!
Use oven mitts and take care when handling the potatoes as they will be very hot.
The toppings listed are just what I had on hand. Feel free to add or substitute any ingredient you like instead!
I like using non-fat Greek yogurt as a lighter and higher protein substitute for sour cream. But feel free to stick to sour cream if that is your preference.