Pick the right potato. Choose a russet or Idaho potato for a fluffy interior. Waxy potatoes (like red or Yukon Gold) work, but they won’t be as airy.

Wash and dry. Scrub the potato under running water to remove dirt. Dry it thoroughly with a clean towel so it doesn’t steam too much on the outside.

Prick it well. Use a fork to poke 8–10 holes all around. This prevents bursting and helps steam escape evenly.

Optional wrap. For a softer skin, wrap the potato loosely in a slightly damp paper towel. For a drier skin, skip the towel and place it directly on a microwave-safe plate.

Microwave on high. Start with 5 minutes on full power for a medium-large potato. For smaller ones, begin with 3–4 minutes; for very large, 6 minutes.

Flip and continue. Carefully turn the potato over (use tongs or a towel). Microwave in 1–2 minute bursts until tender, usually 7–10 minutes total. It’s done when a fork slides in easily to the center.

Rest for a minute. Let it sit for 1–2 minutes to finish steaming. This helps the interior settle and get fluffier.

Optional crisp finish. For a more “oven-baked” vibe, rub the skin with a little olive oil and salt. Either: Toast in a hot dry skillet over medium-high heat for 1–2 minutes per side, or

Pop into a 400°F (205°C) toaster oven for 5–7 minutes.

Split and fluff. Cut a slit lengthwise, press the ends toward the center, and use a fork to fluff the inside. Season with salt, pepper, and butter or olive oil.

Add toppings. Go classic with sour cream and chives, or build a full meal with chili, cheese, and steamed veggies.