On Fri, 20 Jul 2012 22:12:35 -0400, Cheryl >
wrote:

> When cooking them in the oven I only pierce them when I turn them the
> first time. Does everyone turn baked potatoes when cooking in the oven?

No, but I do try to remember to pierce them before I put them into the
oven. Doesn't mean I do it every single time, but that's my intent.

> I've never tried cooking them from start to finish without turning them.

Is something wrong with your oven?

--
Food is an important part of a balanced diet.

On Fri, 20 Jul 2012 05:56:32 -0400, Ed Pawlowski > wrote:

>On Thu, 19 Jul 2012 22:45:07 -0500, Janet Wilder
> wrote:
>
>>On 7/19/2012 11:47 AM, KenK wrote:
>>> If it's indeed possible, what's the secret to making a 'baked' potato with
>>> crisp shin in a microwave? I've tried various ways with no success. Very
>>> hot to use the oven - been over a 100 for weeks now.
>>>
>>> TIA
>>>
>>>
>>
>>Try nuking them on a plain, white paper towel. When they are just done,
>>warp them in foil and let them sit for a bit.
>
>
>I always pierce them with a knife too, it lest out the steam that makes
>then too soggy.

Mostly piercing saves you from having to deal with a huge mess when
they detenate.

I sometimes will microwave one or two spuds when I don't want to light
my oven for anything else but I don't fool myself into thinking they
are different from baked in foil. When I cook an oven roast and the
oven is already lit I will bake potatoes, but then I will bake several
even though I only want two... reheating oven baked potatoes in a
microwave the next day comes pretty close to right out of the oven.
But I'm not really a big fan of baked potatoes, I much prefer roasted
potatoes; peeled, cut into wedges, tossed with oil, salted n'
peppered, and roasted in a pan till nicely browned and crispy. I also
prefer boiled potatoes to baked. I never order baked potatoes at
restaurants, they don't scrub them clean, and baked in foil they may
as well be microwaved. I never order mashed potatoes either, unless I
do the mashing they're mystery mashed.

Brooklyn1 <Gravesend1> wrote:
> On Fri, 20 Jul 2012 05:56:32 -0400, Ed Pawlowski > wrote:
>
>> On Thu, 19 Jul 2012 22:45:07 -0500, Janet Wilder
>> > wrote:
>>
>>> On 7/19/2012 11:47 AM, KenK wrote:
>>>> If it's indeed possible, what's the secret to making a 'baked' potato with
>>>> crisp shin in a microwave? I've tried various ways with no success. Very
>>>> hot to use the oven - been over a 100 for weeks now.
>>>>
>>>> TIA
>>>>
>>>>
>>>
>>> Try nuking them on a plain, white paper towel. When they are just done,
>>> warp them in foil and let them sit for a bit.
>>
>>
>> I always pierce them with a knife too, it lest out the steam that makes
>> then too soggy.
>
> Mostly piercing saves you from having to deal with a huge mess when
> they detenate.
>
> I sometimes will microwave one or two spuds when I don't want to light
> my oven for anything else but I don't fool myself into thinking they
> are different from baked in foil. When I cook an oven roast and the
> oven is already lit I will bake potatoes, but then I will bake several
> even though I only want two... reheating oven baked potatoes in a
> microwave the next day comes pretty close to right out of the oven.
> But I'm not really a big fan of baked potatoes, I much prefer roasted
> potatoes; peeled, cut into wedges, tossed with oil, salted n'
> peppered, and roasted in a pan till nicely browned and crispy. I also
> prefer boiled potatoes to baked. I never order baked potatoes at
> restaurants, they don't scrub them clean, and baked in foil they may
> as well be microwaved. I never order mashed potatoes either, unless I
> do the mashing they're mystery mashed.

I never had a potato detonate. I always microwave using old covered corning
ware, with a wet potato in a few drops of water. Been doing it that way
nice 1971 .

Greg

gregz wrote:
>
> I never had a potato detonate. I always microwave using old covered corning
> ware, with a wet potato in a few drops of water. Been doing it that way
> nice 1971 .

I've never had one burst in the microwave either. I just rinse them off, set
on a plate in the microwave. I'll cook them for about 3 minutes, then turn
over and cook another 3. That usually does it.

G.

On Friday, July 20, 2012 1:20:43 PM UTC-6, gregz wrote:
> Brooklyn1 &lt;Gravesend1&gt; wrote:
> &gt; On Fri, 20 Jul 2012 05:56:32 -0400, Ed Pawlowski &gt; wrote:
> &gt;
> &gt;&gt; On Thu, 19 Jul 2012 22:45:07 -0500, Janet Wilder
> &gt;&gt; &gt; wrote:
> &gt;&gt;
> &gt;&gt;&gt; On 7/19/2012 11:47 AM, KenK wrote:
> &gt;&gt;&gt;&gt; If it's indeed possible, what's the secret to making a 'baked' potato with
> &gt;&gt;&gt;&gt; crisp shin in a microwave? I've tried various ways with no success. Very
> &gt;&gt;&gt;&gt; hot to use the oven - been over a 100 for weeks now.
> &gt;&gt;&gt;&gt;
> &gt;&gt;&gt;&gt; TIA
> &gt;&gt;&gt;&gt;
> &gt;&gt;&gt;&gt;
> &gt;&gt;&gt;
> &gt;&gt;&gt; Try nuking them on a plain, white paper towel. When they are just done,
> &gt;&gt;&gt; warp them in foil and let them sit for a bit.
> &gt;&gt;
> &gt;&gt;
> &gt;&gt; I always pierce them with a knife too, it lest out the steam that makes
> &gt;&gt; then too soggy.
> &gt;
> &gt; Mostly piercing saves you from having to deal with a huge mess when
> &gt; they detenate.
> &gt;
> &gt; I sometimes will microwave one or two spuds when I don't want to light
> &gt; my oven for anything else but I don't fool myself into thinking they
> &gt; are different from baked in foil. When I cook an oven roast and the
> &gt; oven is already lit I will bake potatoes, but then I will bake several
> &gt; even though I only want two... reheating oven baked potatoes in a
> &gt; microwave the next day comes pretty close to right out of the oven.
> &gt; But I'm not really a big fan of baked potatoes, I much prefer roasted
> &gt; potatoes; peeled, cut into wedges, tossed with oil, salted n'
> &gt; peppered, and roasted in a pan till nicely browned and crispy. I also
> &gt; prefer boiled potatoes to baked. I never order baked potatoes at
> &gt; restaurants, they don't scrub them clean, and baked in foil they may
> &gt; as well be microwaved. I never order mashed potatoes either, unless I
> &gt; do the mashing they're mystery mashed.
>
> I never had a potato detonate. I always microwave using old covered corning
> ware, with a wet potato in a few drops of water. Been doing it that way
> nice 1971 .
>
> Greg

You don't know what you are missing then. When potatoes detonate they blow
bits of potato all over the inside of the microwave. Nice mess to clean
up. It can happen on potatoes that are not pierced properly or completely
as well as un-pierced (virgin) ones.

On 7/19/2012 1:10 PM, Sqwertz wrote:
> I generally do not let the heat keep me from cooking. When you live
> in Texas, you suck it up and live with the extra $.50 worth of
> electricity to run the A/C to compensate for the oven being on for 1/2
> hour. It's just a drop in the overall bucket.

I don't let the heat stop me from cooking in the oven either. I don't
know about Texas and I'm sure it's hotter year round than it is in MD,
but MD in the summer is usually brutal.