Quick and Crispy Baked Potatoes

Scrub 4 medium Russet potatoes under cold water and pat completely dry with paper towels. Pierce each potato 5 to 6 times with a fork to create steam vents (prevents pressure blowouts during microwaving).

Pour 2 tbsp olive oil over the potatoes and rub to cover the skins completely. Season uniformly with 1 tsp fine sea salt and ½ tsp black pepper.

Arrange potatoes in a circle on a microwave-safe plate. Microwave on HIGH for 8 to 10 minutes, flipping with tongs halfway through, until mostly tender when gently squeezed. Preheat oven to 425°F (220°C).

Transfer par-cooked potatoes onto a baking sheet. Bake at 425°F (220°C) for 10 to 15 minutes until the skins blister, turn deep golden-brown, and crisp to the touch.

Slice a clean line down the long center axis of each potato. Using a towel to protect your hands, squeeze the narrow ends inward to pop the fluffy white core upward. Fluff the interior flesh vigorously with a fork.

Drop 1 tbsp unsalted butter into the center of each steaming spud. Top with fresh chives, sour cream, or shredded cheddar, and serve immediately while hot.