Maybe we should just expand the terminology itself. But “cooked whole potato with the skin on” doesn’t really flow. So baked potato it is, regardless of whether or not it’s actually baked in an oven. That’s right, a microwave can yield a baked potato. Here’s how you do it.
Procure your potato. Now perforate it several times using a fork. Don’t wrap it in foil — don’t! Or everything will catch on fire and/or explode. Stick your perforated not-foil-wrapped tater on a folded paper towel in the microwave to help absorb excess moisture, and microwave on high for four minutes. Ignore what sounds like your potato screaming for help — it’s just potato moisture turning into potato steam and escaping through the fork holes as potato vapor. Turn the spud over and repeat for another four minutes. Finito.
Your potato will be extremely hot. There’s a reason “hot potato” is a thing: potatoes retain heat super-well. If you want a crispier skin, bake your microwaved potato at 375F for 10 minutes. You just cut your side dish cooking time in half, while continuing to apply almost no effort.
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