Wash the potatoes and pierce in several spots with a fork. This is important to prevent the potatoes from bursting during cooking. Poke 4 to 5 times on each side.
3 medium Russet potatoes
Place the potatoes on a microwave-safe plate or a large bowl.
Microwave at 100% power for 6 minutes.
Gently squeeze the potatoes with kitchen tongs. If they are not soft enough, cook for an additional 1 to 2 minutes. The magic number for me was 8 minutes.
Remove from microwave and cool until easy to handle.
Cut the potatoes lengthwise, not cutting all the way through, squeeze the ends toward the center and fluff the inside with a fork.
Serve with your favorite toppings: salt, pepper, butter, sour cream, chives, dill, bacon, cheese, etc
½ teaspoon salt, ¼ teaspoon black pepper
Notes
Choose potatoes that are pretty much the same size and shape. They will be done at the same time. I prefer the longer ones, more oval-shaped.
You can refrigerate baked potatoes for up to 2 days and reheat in just seconds in the microwave.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.