Take note that your GE microwave has a setting marked “Potato.” So, let’s use it.
Luther Burbank developed the russet potato in 1873. It did not grow in popularity until irrigation was introduced in Idaho in the 1930s, hence the Idaho potato. With high starch and low moisture content, they bake up light and dry and suck up butter and cream like no other spud.
Here’s how: deeply pierce the dark skin of a russet two or three times with a paring knife to form steam vents, and then place it in the microwave and hit the “Potato” button, which is programmed for nine minutes — about right for a small potato. Test for doneness with the paring knife, which should pierce through the potato without resistance. If not, hit “Cancel Off” and then “Express Cook 2.” That’s a total of eleven minutes and should do it.
Remove to a plate and cut the hot potato open with your trusty paring knife. With a fork, aggressively spread and mash the flesh in the potato shell.
Now the fun part: for sure, work in fresh ground pepper and sea salt quite a lot. Then work in some butter or, as I much prefer, sour cream. Top off with some fresh chives or finely diced shallots. Do all this quickly and serve immediately as it doesn’t hold.
