COOKING POTATOES IN MICROWAVE RECIPES

Steps:

• Scrub the potatoes clean. Scrub the potatoes thoroughly under running water and pat them dry. You don't have to remove the eyes, but trim away any blemishes with a paring knife. Pat dry.
• Pierce with a fork. Prick the potatoes four or five times on each side with a fork. This allows steam to escape from the baking potato.
• Rub with olive oil, salt, and pepper. Rub the potatoes all over with a little olive oil. Generously sprinkle the potatoes with salt and pepper.
• Microwave for 5 minutes. Place the potatoes in a microwave-safe dish and microwave at full power for 5 minutes.
• Flip the potatoes. Use a fork or tongs to flip the potatoes — they will be hot. If you remove the dish from the microwave, use oven mitts, as the dish will be hot.
• Continue microwaving the potatoes. If cooking one potato, microwave for an additional 3 minutes. If cooking two or more potatoes, microwave an additional 5 minutes.
• Check the potatoes. When done, the potatoes should be easily pierced with a fork or paring knife all the way to the center. Continue to microwave in 1-minute bursts as needed until the potatoes are cooked through. Use oven mitts to remove the dish from the microwave.
• OPTIONAL — Crisp the potatoes in the oven. If you'd like crispier skin, heat the oven to 425°F while the potatoes are microwaving, then transfer them to the oven to roast. Check every few minutes and remove once the skin is dry and crisped.
• Serve the potatoes. Let the potatoes cool briefly, then serve. Potatoes can also be cooled completely and refrigerated for up to 4 days; reheat in the microwave or in the oven.

Steps:

• Wash sweet potato thoroughly, pat dry, and pierce 3-4 times with a fork. Place potato on microwave-safe plate and microwave 5 minutes, turning halfway through. 
• If your potato isn’t fork tender after 5 minutes, continue microwaving in 30 second increments. Split potato down the middle, season with salt and pepper and top with a pat of butter.