Quick Baked Potatoes – jump start the cooking in the microwave, and they’re done in a half an hour.
- 6 small russet potatoes (6–8 ounces each)
- Start potatoes in Microwave: Turn oven to 425*F. Wash the potatoes, then poke each one three times with a fork. Microwave the potatoes on high for 6 minutes.
- Finish potatoes in oven: Transfer the potatoes to the oven, and cook for 20 minutes, or until the skin feels crisp when a potato is squeezed. Remove from the oven and immediately cut a slice the top of the potato to let the steam escape. Squeeze from the ends to fluff up, and serve.
- Category: Side Dish
- Cuisine: American