This is an all-around improved version of my "best 2-minute potato recipe ever".

Full disclosure: The title is somewhat misleading.

Shocked? Not if you read the previous recipe, I guess.

The "1 minute" part refers to the time you 'll need to spend preparing this recipe. After that, you 'll have to wait another 10 minutes or so for it to be microwaved. Fortunately, the "best ever" part is accurate (to the best of my knowledge).
Aside from that, the "1 minute" duration assumes you have already prepared the "tyrosalata" - but I see no reason why you wouldn't!

Ingredients:

1 medium-sized organically grown potato, well washed.
some tyrosalata (let's say around 50-100 gr)

You will also need:

A microwave oven
A soup bowl
A big piece of baking paper
A kitchen knife
A pair of heat-proof mittens

Step 1: Split It

Put the baking paper on the soup bowl.

Cut the potato in two halves and place them on top of the baking paper.

Spread half of your tyrosalata on top of one of the pieces.

Step 2: Wrap It

Close the potato, forming a sandwich with the tyrosalata in the middle.

Wrap the potato sandwich with the baking paper. This serves two purposes:

It keeps the vapours in, preventing the potato from drying out
It keeps the flavours in, so that the potato can absorb them.

Step 3: Microwave It

Place the wrapped sandwich in the microwave oven and cook it at full power for around 7-12 minutes. The actual time will depend on your microwave oven, the size of the potato and your tastes. After a few times you 'll get the hang of it. Please note that if you place two potatoes instead of one, you 'll have to let them cook for twice as long.

Using the heat-proof mittens, remove the wrapped sandwich from the microwave oven, unwrap it carefully (there may be some steam escaping, don't let it burn you) and pierce the potato with a fork to make sure it is well done. If not, wrap it again and cook it for a little more.

When the potato is ready, open up the sandwich. You'll notice the tyrosalata has almost disappeared (in fact, it has been absorbed by the potato), leaving just a few crispy "crumbs". Spread the remaining tyrosalata over the two potato halves and let them cool down for a few minutes. By the time they are cool enough to eat, the tyrosalata should have melted.

Watch out!
Do NOT skip the mittens! You may think "but I use the microwave oven every day, only the food gets hot, not the dish", but here we have a different use case. It is one thing to use the oven to heat a dish of food for one or two minutes. In this case, it is true that the heat (produced in the water and fatty molecules of the food) doesn't have time to migrate to the dish. But it is an entirely different thing to cook food in the microwave oven for, say, 10 minutes. In the latter case a lot more energy is produced (which results in the potato being cooked, not just heated) and a certain amount of it has the time to migrate to the dish, where it waits patiently for stray fingers to burn. Make sure it waits in vain!