🥔 Fast “Baked” Potato (Microwave + Pan Finish)
🧾 Ingredients:
2–4 medium potatoes (russet works best)
1–2 tbsp olive oil or butter
Salt (to taste)
Optional: pepper, garlic powder, paprika
⚡ Instructions:
- Prep the potatoes
Wash and scrub them well
Pat dry
Pierce each potato 5–6 times with a fork (important!) - Microwave (the shortcut!)
Place potatoes on a microwave-safe plate
Microwave on high for 5–8 minutes, flipping halfway
(Time depends on size—soft when squeezed = done) - Crisp the skin
Heat a pan over medium-high heat with oil or butter
Place the potatoes in the pan
Cook for 3–5 minutes, turning occasionally, until the skin is crispy and golden
🔥 Optional Oven Finish (if you prefer)
Instead of pan:
Brush with oil + salt
Bake at 220°C (425°F) for 10 minutes to crisp up
✨ Serve with:
Butter & salt (classic)
Sour cream & chives
Cheese
Tuna or leftover chicken
Olive oil & herbs for a lighter version
💡 Pro Tips:
Use russet potatoes for the fluffiest inside
Don’t skip the microwave piercing (prevents bursting)
For extra crispy skin: rub with salt before crisping