G:

1. Wash & Poke – Scrub the potato clean, then poke it a few times with a fork to let steam escape.

2. Microwave – Place it on a microwave-safe plate and cook on high for about 5 minutes for a medium potato (7-8 minutes for large).

3. Flip & Continue – Flip the potato and microwave for another 2-5 minutes, checking for doneness by squeezing gently (it should give a little).

4. Rest – Let it sit for a couple of minutes to finish cooking inside.

5. Optional – Slice open, fluff, and add butter, salt, cheese, or whatever toppings you want.

If it’s still too firm, microwave in 1-minute increments until done.

G: For three potatoes, increase the time but not triple it:

1. Start with 10–12 minutes on high power.
2. Flip them halfway through.
3. Check for doneness by squeezing—if still firm, continue in 2-minute increments until soft.

Total time will likely be around 12–16 minutes, depending on size and microwave power.

G: Bake at 425°F (218°C) for about 60–75 minutes.

Steps:

1. Prep – Wash, dry, and poke the potatoes with a fork a few times.
2. Coat – Rub with olive oil and sprinkle with salt.
3. Wrap – Wrap each potato in foil.
4. Bake – Place them directly on the oven rack or a baking sheet.
5. Check – After 60 minutes, test by squeezing (should feel soft) or inserting a fork. If still firm, bake for another 10–15 minutes.
6. Rest – Let them sit for a few minutes before unwrapping.

The foil traps steam, making the skin softer. If you want crispier skin, bake without foil and rub with oil halfway through.

G: Russet is better for baking—they have a fluffy, dry interior that works well for a classic baked potato.

Yukon Gold has a creamier texture and thinner skin, so it won’t get as fluffy but can still work if you prefer a richer, buttery taste.

If you want that classic light-and-fluffy baked potato, go with russet. If you’re fine with a denser, creamier texture, Yukon Gold is fine too.