Ok, I admit it. I don’t have the patience to actually bake potatoes for an hour. Try not to judge me too harshly. If I’m going to spend an hour baking potatoes, I’m going to go all out and do Scalloped or Au Gratin Potatoes.
One of the nicest things about a good baked potato is the skin. Microwaved “baked” potatoes are usually pretty boring, so a couple of years ago, I decided to try something different. Here is my method, I hope you like them as much as we do.
Make sure you select firm, unblemished potatoes.
Scrub them under cold running water and then pat them dry with a paper towel.
Puncture each potato several times with a sharp knife. (This will allow steam to escape and prevent rupturing.)
Drizzle each potato with olive oil and rub it into the potato skin.
Sprinkle each potato liberally with sea salt.
Place the potatoes on a piece of parchment paper or paper towel in the microwave and microwave on high for 4-6 minutes. Turn them over and microwave for another 4-6 minutes. (Microwave time depends on the size of the potato. You don’t want to over cook, or the potatoes will begin to shrivel.)
Cut each potato end to end and pinch toward the center to open and fluff the potato. (Or you can slam them onto a hard surface if you prefer Martha Stewart‘s method!)
Top them with your favorite toppings and enjoy.
I’ll certainly give this a go. I haven’t thought of the trick with oil.
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