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

"Judy Haffner" > wrote in message
...
>
> 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
>

One suggestion a few years ago was to microwave it, remove and wrap in foil
for a couple of minutes to get more of a baked potato texture. Dunno if it
works or not.

Cheri

"Cheri" > wrote:
> "Judy Haffner" > wrote in message
> ...
>>
>> 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
>>
>
> One suggestion a few years ago was to microwave it, remove and wrap in
> foil for a couple of minutes to get more of a baked potato texture. Dunno
> if it works or not.
>
> Cheri

You are supposed to let it sit for a while , because it's still cooking.

6 minutes, long time !! A big potato I guess.

Greg

"gregz" > wrote in message
...
> "Cheri" > wrote:
>> "Judy Haffner" > wrote in message
>> ...
>>>
>>> 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
>>>
>>
>> One suggestion a few years ago was to microwave it, remove and wrap in
>> foil for a couple of minutes to get more of a baked potato texture. Dunno
>> if it works or not.
>>
>> Cheri
>
> You are supposed to let it sit for a while , because it's still cooking.
>
> 6 minutes, long time !! A big potato I guess.
>
> Greg


I can't remember ever cooking a baked potato in the microwave, but I do
remember when they first came out that someone was doing a show and tell
about how they work and was offering bites of the potato. I thought the
texture was really bad. Then when I heard about the foil thing, I seem to
recall it was a couple of minutes, but I'll take your word for it. Sounds
more reasonable.

Cheri

"Cheri" > wrote in message
...
> I can't remember ever cooking a baked potato in the microwave, but I do
> remember when they first came out that someone was doing a show and tell
> about how they work and was offering bites of the potato. I thought the
> texture was really bad. Then when I heard about the foil thing, I seem to
> recall it was a couple of minutes, but I'll take your word for it. Sounds
> more reasonable.
>
> Cheri

We don't eat a lot of baked potatoes. Sometimes I make them in the
microwave or the crock-pot if I am doing stuffed potatoes. The texture
seems fine then because you are finishing them in the oven.