Pete C wrote:

>If you lightly coat the potato skin with oil
> prior to microwaving, the oil will super
> heat and give you a bit of a crispy fried
> skin. Not the same as a baked potato,
> but not the basic limp microwaved
> potato skin either.

A person just can't expect the same texture from a spud cooked in a
microwave in 6 minutes, as they do when bake slowly in a actual oven. I
do cook them in a microwave, if I'm the only one having a potato, rather
than use so much electricity to bake only one in the oven, but the
inside part is never as fluffy or tasty as when actually baked, and the
skin is never crisp 'n' crunchy. I have rubbed it all over with butter
before sticking in the microwave (on a paper towel) but it doesn't
really seem to do the trick, but hey! it's a potato...and it's cooked
through, so just smear it with butter, sprinkle with salt & pepper and
eat..or top it with a spoonful of sour cream. I like to use some kind of
creamy salad dressing and pepper on mine the best.

Judy