Wash and scrub the russet potato thoroughly under running water. Pat dry. Tip: Scrubbing removes dirt for a crisper skin.

Use a fork to poke 6–8 holes all around the potato. This releases steam and prevents bursting.

Place the potato on a microwave-safe plate. Microwave on high power for 5 minutes.

Flip the potato with tongs, then microwave for an additional 5–7 minutes until tender. Check doneness by inserting a fork: it should slide in easily.

Carefully remove the hot potato from the microwave. Let it rest for 2 minutes for even cooking.

Slice the top open and fluff the interior with a fork. Tip: Top with butter, sour cream, cheese, chives, or your favorite mix-ins.