As mentioned earlier, this recipe is surprisingly simple. A microwave baked potato comes together swiftly.

Ready to roll? Let's break down the steps!

Start by washing your russet potatoes thoroughly under cool running water. Use a vegetable brush if you have one. You want to remove all dirt and debris. Dry them off with a clean cloth.

Next, grab a fork and poke a few holes in each potato. This allows steam to escape during cooking. If you skip this step, you might end up with a potato explosion (and that’s not the kind of excitement we want in the kitchen).

Now, it’s time to drizzle the potatoes with olive oil. Use your hands to rub it all over. This step not only adds flavor but helps crisp up the skin. Once oiled, sprinkle with sea salt, black pepper, rosemary, and garlic powder. Get that seasoning on every side!

Place your seasoned potatoes on a microwave-safe plate. Arrange them so they’re not touching, as this helps them cook evenly. Then it's time to microwave!

Set the timer for 5 minutes but be ready to adjust based on how many potatoes you’re cooking. For one medium potato, about 5-7 minutes typically does the trick.

After your timer goes off, carefully take the plate out of the microwave.

Use a fork to test for doneness. If the fork slides in easily and the potato feels soft, you’re good to go. If not, return the potatoes to the microwave in 1-minute intervals until fully cooked.

Let the potatoes rest for about 2 minutes before slicing them open. This step allows the steam to redistribute, keeping them nice and fluffy. Once rested, slice them open, fluff the insides with a fork, and add your favorite toppings.