Ingredients:

  • 4 large Russet potatoes (approx. 9 oz each)
  • 1 tbsp extra virgin olive oil
  • 1 tsp coarse kosher salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Scrub the potatoes under cold running water to remove debris. Pat completely dry with a lint-free towel.
  2. Using a fork, pierce each potato 6–8 times about half an inch deep on all sides to allow steam to escape.
  3. Rub each potato thoroughly with olive oil and generously sprinkle with kosher salt and black pepper.
  4. Place potatoes on a microwave-safe plate, leaving 2 inches of space between them. Microwave on High for 5 minutes.
  5. Use tongs to flip each potato over. Microwave for an additional 5 minutes until a knife slides into the center with zero resistance.
  6. Allow the potatoes to rest for 2 minutes to finish carryover cooking. Slice down the center and pinch the ends to fluff the interior.