Use a small or medium russet potato
Scrub it clean and dry it well
Pierce it several times with a fork
Microwave on high for 5 to 8 minutes, turning halfway through
Check for tenderness with a fork
If needed, microwave in 1-minute bursts until soft
For a crispier skin, finish in a 450°F oven or air fryer for 5 to 10 minutes
Let it rest for 2 minutes before cutting open