- 1 russet potato
- Olive oil
- Salt & pepper
- Shredded cheese
- Rinse potato & dry. Using a fork, poke the potato several times on each side. Drizzle with olive oil and season with salt & pepper. Microwave for 5 minutes, flip potato and cook for another 5 minutes.
- Cut in half, top with cheese and microwave for 30 seconds. Enjoy!!
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Story and photography by: Alyssa Bauer, junior public relations major