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：选择一个土豆

    你需要一个可以烤的褐色土豆（红褐色）,而不是红色或黄色的。红色或黄色的土豆没有足够的淀粉以供烘烤。你也不该选择质地蓬松的土豆，那是烤过的土豆。

    第二步：洗土豆

    确保你把它洗干净了！还要检查看看有没有洗不掉的肮脏地方（比如黑点，霉点）,然后用刀把这些地方切掉。

    第三步：用叉子戳土豆

    这不光是为了防止传说中的"爆炸土豆",而且可以让水分更容易蒸发，还有助于受热均匀。虽然从理论上讲水蒸气可能在土豆内部集结而使土豆表面爆裂，但那需要土豆有相当坚固且不透气的表层。

    第四步：用一条干净干燥的厨房用毛巾包裹土豆

    这一步是关键：毛巾将吸收从土豆上戳出的空洞中排出的水蒸气，从而保持土豆表面温暖潮湿而不至于太过干燥。微波炉的微波会震荡水分子，导致它们振动并加热。之后水汽会把热量传递给整个土豆。因此你要将水分保持在土豆周围，但是这需要一种材料可以维持热量而不让过多的水蒸气冷凝。所以不能用塑料包裹（除非你想要一个黏糊糊的土豆）,也肯定不可以用铝箔（除非你想看烟花表演）,一条毛巾才是你的最佳选择。

    第五步：打开微波炉

    如果你的微波炉有的话，选择"烤土豆"这个设置。否则调成5-6分钟：我们建议先烤3分钟，然后把土豆翻过来（依然用毛巾包着，小心点，很烫！）再烤3分钟。实际烘烤时间根据你的微波炉功率而定。

    当你可以用手指把土豆挤扁的时候就烤好了。确保用手指来测试；夹子无法给你正确的感觉。要小心--土豆和毛巾这时都很烫！

    第六步：享受成果

    打开包裹土豆的毛巾，把土豆放到一个盘中或碗里，然后切开（用一把切黄油的小刀就可以了）.用叉子打开土豆并弄碎它，放入你喜欢的调味料。我们推荐一开始的时候加一点黄油，盐和胡椒粉。其他传统的调味料还有碎奶酪，熏肉粒，酸奶，葱或洋葱。尽情发挥你的想象吧！