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Ingredients (Serves 2–4)
- 2–4 medium potatoes (Russet or Yukon gold work best)
- 1–2 tsp olive oil
- Salt, to taste
- Optional toppings: black pepper, paprika, garlic powder, herbs, sour cream, or chives
Instructions
1. Prep the Potatoes:
- Wash and scrub the potatoes thoroughly.
- Pat dry and pierce each potato a few times with a fork.
2. Season:
- Rub the potatoes lightly with olive oil.
- Sprinkle with salt and optional seasonings (paprika, garlic powder, etc.).
3. Microwave (Optional for Extra Fast Prep):
- Place potatoes on a microwave-safe plate.
- Microwave on high for 5–7 minutes, turning halfway through, until slightly softened.
4. Bake for Crispiness:
- Preheat oven to 425°F (220°C).
- Place microwaved potatoes on a baking sheet.
- Bake for 10–12 minutes, until the skin is crispy and golden.
5. Serve:
- Slice open, fluff the insides with a fork, and add your favorite toppings.
Tips:
- For extra crispiness, brush the skin with a little more oil halfway through baking.
- Use smaller potatoes for faster cooking.
- These are perfect as a side or for stuffing with cheese, vegetables, or chili.
