Step 1: Select a potato

    You want a brown baking potato （Russet）, not a red or yellow one. The latter don't have enough starch for this particular application, and you won't get the fluffy texture that is the signature of a baked potato.

    YES!

    NO.

    Step 2: Wash the potato

    Make sure it's clean! Also inspect for any nasty icky bits （e.g., black spots, mildew） and cut them off with a knife.

    Step 3. Poke the potato with a fork

    This is not so much to prevent the mythical "exploding potato," but to allow steam to escape more easily and aid heat distribution. While it is theoretically possible for the steam buildup inside a potato to burst its skin, the potato would need to have a pretty tough, airtight skin for that to happen.

    Step 4. Wrap the potato in a clean, dry kitchen towel

    This is the key: the towel will absorb the steam which vents out of the fork holes in the potato, keeping warmth and humidity around the outer skin so it doesn't get too dry. The radiation used in microwave ovens agitates water molecules, causing them to vibrate and heat up. The water vapor then transmits heat throughout the potato. You want to keep that heat near the potato, so you want to keep the water near the potato; but you want a material which will trap heat without producing excessive condensation. So, no plastic wrap （unless you want a gooey potato）, and definitely no aluminum foil （unless you want a fireworks show）. A hand towel is your best bet.

    Step 5. Start the microwave

    Use the "baked potato" setting if your oven has one. Otherwise, try 5-6 minutes; we recommend 3 minutes on one side, then flipping the potato upside down （still wrapped in the towel--be careful, it's hot!） and doing another 3 minutes. Actual cooking time will depend on your oven wattage.

    The potato is done when it squishes between your fingers. Make sure to use your fingers to test things; tongs will not give you a good feel. Just be careful--both potato and towel will be hot at this point!

    Step 6. Eat and enjoy

    Unwrap the potato, place it on a plate or bowl, and cut it open （a butterknife should be sufficient）. Break up the insides with a fork and fluff them, then top with your favorite condiments. We recommend starting with a little butter and salt and pepper to taste. Other traditional toppings include shredded cheese, bacon bits, sour cream, and chives or green onions. Use your imagination!

    第一步：選擇一個土豆

    你需要一個可以烤的褐色土豆（紅褐色）,而不是紅色或黃色的。紅色或黃色的土豆沒有足夠的淀粉以供烘烤。你也不該選擇質(zhì)地蓬松的土豆，那是烤過的土豆。

    第二步：洗土豆

    確保你把它洗干凈了！還要檢查看看有沒有洗不掉的骯臟地方（比如黑點，霉點）,然后用刀把這些地方切掉。

    第三步：用叉子戳土豆

    這不光是為了防止傳說中的"爆炸土豆",而且可以讓水分更容易蒸發(fā)，還有助于受熱均勻。雖然從理論上講水蒸氣可能在土豆內(nèi)部集結(jié)而使土豆表面爆裂，但那需要土豆有相當(dāng)堅固且不透氣的表層。

    第四步：用一條干凈干燥的廚房用毛巾包裹土豆

    這一步是關(guān)鍵：毛巾將吸收從土豆上戳出的空洞中排出的水蒸氣，從而保持土豆表面溫暖潮濕而不至于太過干燥。微波爐的微波會震蕩水分子，導(dǎo)致它們振動并加熱。之后水汽會把熱量傳遞給整個土豆。因此你要將水分保持在土豆周圍，但是這需要一種材料可以維持熱量而不讓過多的水蒸氣冷凝。所以不能用塑料包裹（除非你想要一個黏糊糊的土豆）,也肯定不可以用鋁箔（除非你想看煙花表演）,一條毛巾才是你的最佳選擇。

    第五步：打開微波爐

    如果你的微波爐有的話，選擇"烤土豆"這個設(shè)置。否則調(diào)成5-6分鐘：我們建議先烤3分鐘，然后把土豆翻過來（依然用毛巾包著，小心點，很燙！）再烤3分鐘。實際烘烤時間根據(jù)你的微波爐功率而定。

    當(dāng)你可以用手指把土豆擠扁的時候就烤好了。確保用手指來測試；夾子無法給你正確的感覺。要小心--土豆和毛巾這時都很燙！

    第六步：享受成果

    打開包裹土豆的毛巾，把土豆放到一個盤中或碗里，然后切開（用一把切黃油的小刀就可以了）.用叉子打開土豆并弄碎它，放入你喜歡的調(diào)味料。我們推薦一開始的時候加一點黃油，鹽和胡椒粉。其他傳統(tǒng)的調(diào)味料還有碎奶酪，熏肉粒，酸奶，蔥或洋蔥。盡情發(fā)揮你的想象吧！