November 16, 2011Here's a fun kitchen tip on microwaving "baked" potatoes. The key to great results is cutting a thin wedge (approx 1/8-inch wide and 1/2-inch deep) lengthwise down the center of the potato. This allows the steam to escape, so you end up with a dry, perfectly fluffy potato. You can microwave 4 medium potatoes (5-6 ounces each) on HIGH in about 10 to 12 minutes. I topped this tater with salsa & tangy nonfat Greek yogurt. Yum!