Beloved Husband and I have used these same numbers on two large russet potatoes as well as on three medium sized potatoes. They all came out completely done, fluffy when opened, and soaked up butter and sour cream beautifully! I’ve found that placing fork tines in a row down the top is almost an easy zip when busting the potato open by pushing ends and sides - but put additional fork pokes sides and bottom. No explosions encountered. While it is true that not all microwaves cook exactly the same way, I don't think you can go wrong starting with these numbers, and adjusting as you learn your microwave's responses.
4 minutes in the microwave on full.Turn potatoes over.5 minutes more in the microwave.2 minutes rest.2 minutes more in the microwave.
- Bake the potatoes the way you like best.
- Slice a strip off the top of each potato and scoop out the insides into a mixing bowl being careful not to tear the shell, leaving enough to allow the potato to stand on its on.
- Add your favorite flavor enhancements to the bowl (most suggestions include some or all: butter, sour cream, milk, shredded cheese, salt/pepper.)
- Mix well and stuff mixture back into potato shell. Optional, too with cheese and bacon crumbles.
- Bake again for an additional 15 minutes. Plate potato and serve.