Microwaving a baked potato using a paper towel can help retain moisture and prevent the skin from becoming too dry. Here's a step-by-step guide on how to do it:
Wash the potato: Rinse the potato under cold running water to remove any dirt or debris from the skin. Pat it dry with a clean towel.
Poke holes in the potato: Use a fork to poke several holes into the potato's skin. These holes will allow steam to escape while microwaving, preventing the potato from bursting.
Wrap the potato in a damp paper towel: Moisten a paper towel under the faucet and wring out any excess water. Then, wrap the damp paper towel around the potato, covering it entirely. The dampness of the paper towel will create steam and help keep the potato moist during microwaving.
Place the potato in the microwave-safe dish: Set the wrapped potato in a microwave-safe dish to catch any potential drips or moisture from the potato.
Microwave the potato: Place the dish with the wrapped potato in the microwave. Cook the potato on high power for around 5-7 minutes, depending on the size of the potato and the power of your microwave. You may need to adjust the cooking time accordingly.
Check for doneness: Carefully remove the dish from the microwave using oven mitts or a towel (it will be hot). Unwrap the paper towel slightly and check the doneness of the potato. The potato should be tender when pierced with a fork or knife.
Let it rest: If the potato is cooked to your desired tenderness, remove it from the microwave and let it rest for a minute or two before handling. The steam inside will be very hot, so be cautious when unwrapping the paper towel fully.
Serve and enjoy: Once the potato has cooled down a bit, you can cut it open and serve it with your favorite toppings like butter, sour cream, cheese, chives, or any other toppings you prefer.
Always be careful when handling hot items from the microwave, and remember that cooking times can vary based on the size and power of your microwave, so it's a good idea to keep an eye on the potato during microwaving.