If you don't have an hour to bake a potato in the oven, don't despair. They can also be cooked in the microwave with little sacrifice in flavor. Follow the same washing and pricking instructions; then cook on high for 5 minutes. Turn the potato over and cook for another 4–5 minutes. If the potato middle isn't soft, cook for another 1-2 minutes and recheck.

• Preheat the oven to 350°F.

• Scrub the potato thoroughly with a vegetable brush. Cut out any bad spots.

• Pat the potato dry with a paper towel; then poke 8–10 holes into the potato, using a fork or other sharp implement.

• Pour the oil into a paper towel and rub it around the potato. Place on a baking sheet and bake for 1 hour, or until the potato skin is crispy.

• When cooled, cut the potato in half. Scoop out the potato from the skin, and fork-mash if desired.

Good Potatoes for Baking

The russet is the quintessential type of potato used for making baked potatoes and potato skins. There are several types of russet potatoes:Burbank, Norgold, Frontier, and Ranger are just a few varieties. Yellow and red potatoes also bake well, though with their thinner skins, they may fare better in the microwave.