1. Wash and dry the potato.
2. Poke holes in the potato to vent steam (alternate method: make a deep 'X' cut into the long side with a knife).
3. Wrap the potato in a WET paper towel (this keeps the moisture in the potato and keeps it from shrinking up). Put it on a plate and put it into the microwave.
4. When using a 1200 Watt microwave, set the timer to 3:00 for a very small potato; set it to 4:30 for a medium-sized potato; and set it to 6:00 for a large potato. Huge potatoes require 7 to 8 minutes.
5. The microwave should stop before the potato is soft enough for eating and while it is still slightly firm deep inside.
6. Let the potato stand for five minutes. This allows the inside of the potato to finish cooking with the hot steam that is trapped inside; this helps it to become fluffy inside without over-drying the outer portion. Wrapping it in aluminum foil after taking it out of the microwave will speed this up.
7. After waiting for the passive cooking, you now have a baked potato ready to eat.
8. Cut open the potato and garnish with your choice of butter; parsley; green onions or chives; sour cream; cheese; crispy bacon. For a complete meal top the potato with chilli or scrambled eggs.
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