The potato is just a canvas. What you put on top is the real art. Butter is non-negotiable; it melts the fluff into a cloud.
A dollop of sour cream, some sharp cheddar, and a crack of black pepper. Or go wild: baked beans and tuna is a British classic for a reason—don’t knock it ‘til you’ve tried it.
The bottom line? Five minutes for a medium potato, flip it, squeeze it, and you’re golden. You’re not a bad cook for using the microwave; you’re an efficient one. Now go eat your victory spud.
