INSTRUCTIONS
1. Wash potato thoroughly, pat dry, and pierce 3 to 4 times with a fork.
2. Place potato on microwave-safe plate and microwave 7 minutes, turning over halfway through cooking. See Notes for multiple potatoes.
3. If your potato isn't fork tender after 7 minutes, continue microwaving in 1 minute increments. Let rest for 2 minutes.
4. Split potato down the middle, season with salt and pepper, and top with butter before serving.
[Optional]
5. Poke the potatoes very deep, then liberally applying olive oil to the skins, rub in sea salt, then wrap with paper towels moistened with olive oil. 8 minutes for two potatoes, then check texture with a fork. The taste and texture rival a regular bake potato.
