1-First Step: Wash and dry the potatoes Start by washing 1 to 4 russet potatoes under cool running water. Scrub the skins well so any dirt comes off. Pat them dry with a clean towel or paper towel. Dry skins help the olive oil stick better and help the potato finish with a better texture.

2-Second Step: Pierce the skin Use a fork to poke each potato 6 to 8 times all over. This is important because steam builds up inside the potato as it cooks. If you skip this part, the potato can burst in the microwave. Poking holes takes only a few seconds and makes the cooking process safer and smoother.

3-Third Step: Add the oil and seasonings Rub each potato with a little olive oil. You do not need much. Just enough to lightly coat the skin will do the job. Then sprinkle generously with kosher salt and freshly ground black pepper. Turn the potatoes as you season them so the coating reaches all sides. This gives the skin more flavor and helps it taste closer to a classic baked potato.

4-Fourth Step: Place the potatoes on a microwave-safe plate Set the potatoes in a single layer on a microwave-safe plate or dish. You can also place a paper towel under them to catch any moisture. If you are cooking more than one, keep them close together but not stacked on top of each other. Even spacing helps the heat move around the potatoes more evenly.

5-Fifth Step: Microwave on high For one medium russet potato, microwave on high for 5 minutes. Then flip it over and cook for another 3 to 5 minutes. For two potatoes, start with 5 minutes, flip them, then cook 5 to 7 minutes more. For three or four potatoes, you may need 10 to 12 minutes total, depending on their size and your microwave strength. Bigger potatoes may need a little longer. Use the timing below as a helpful guide:

6-Sixth Step: Check for doneness Carefully squeeze the potato with a towel or oven mitt. It should give slightly when pressed. You can also insert a fork into the center. If it slides in easily, the potato is ready. If it still feels firm in the middle, microwave it in 1-minute bursts until done. This is the safest way to avoid undercooked centers.

7-Final Step: Rest, slice, and serve Let the potatoes rest for 2 minutes before cutting them open. This short rest helps the heat spread through the inside and finish the cooking process. Slice the top open, fluff the inside with a fork, and add more salt, pepper, or your favorite toppings. If you want a crispier skin, rub a touch more olive oil on the outside right after cooking and let it sit for a minute before serving.