By ASHLEY NASH BALTAZAR
Few things hit the way hearty side dishes do. When there's an opportunity to speed up the cooking process, most people are eager to experiment in the kitchen.
When it comes to baked potatoes, many find that microwave cooking produces superior results. While this might challenge conventional wisdom, the evidence is compelling.
The primary advantage is the time saved. Instead of waiting 45-60 minutes for an oven-baked potato, you can have a perfectly cooked one in just 5-7 minutes.
Despite the speed, the quality remains uncompromised — the microwave’s rapid heating helps preserve the potato’s natural moisture, resulting in a consistently light and fluffy interior.
Start with a medium-sized russet potato. Wash it under cool running water, scrubbing the skin to remove dirt. Pat dry with paper towels. Using a fork, pierce the potato 8-10 times all around. This prevents steam buildup and potential explosion.
Pour a teaspoon of olive oil or melted butter all over the potato and massage in. Season with salt and pepper for a flavorful and tender side dish.
Place the potato on a microwave-safe plate about an inch from the edge. Microwave on full power for 5 minutes, which begins the internal cooking process.
Carefully flip the potato over and gently squeeze it with a kitchen towel. If there’s still significant resistance, continue microwaving in 1-minute intervals until the potato gives when squeezed. Most medium potatoes need 4 additional minutes.
Let your potato rest for 2-3 minutes so it can finish steaming from within. Now that the internal temperature is balanced, it'll have a perfectly fluffy texture.
For crispy skin, place your microwave-cooked potato in the oven on 425°F for 5-10 minutes. Cooking multiple potatoes? Arrange them in a circle on the plate and add 2-3 minutes per.
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