Here’s a quick and easy recipe for a yeast-free baked potato that doesn’t absorb oil:

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Ingredients

  • 1 large potato (Russet or Yukon Gold)
  • Olive oil or cooking spray (optional)
  • Salt and pepper (to taste)
  • Optional toppings: butter, sour cream, cheese, chives

Instructions

  1. Prep the Potato: Scrub the potato under running water to remove dirt. Pat dry

  1. Pierce and Season: Use a fork to poke several holes in the potato. This allows steam to escape while cooking. If desired, lightly coat the potato with olive oil or cooking spray and sprinkle with salt and pepper.

  1. Microwave: Place the potato on a microwave-safe plate. Microwave on high for about 5 minutes. Turn it halfway through for even cooking. (Cooking time may vary based on microwave wattage; adjust as needed.)

  1. Check for Doneness: The potato is done when it’s tender and easily pierced with a fork. If it’s not fully cooked, continue microwaving in 30-second increments.
  2. Serve: Let it cool for a minute, then cut open and add your favorite toppings.

Enjoy your quick and easy baked potato!

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