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Microwave 'baked' potato?
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 -- "Experience is something you don't get until just after you need it." Steven Wright |
Microwave 'baked' potato?
On Jul 19, 9:47*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 > > -- > "Experience is something you don't get until > just after you need it." Steven Wright Try kicking it in the shin first. |
Microwave 'baked' potato?
crisp shin = crisp skin. Sorry for the typo.
KenK > wrote in : > 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 > > -- "Experience is something you don't get until just after you need it." Steven Wright |
Microwave 'baked' potato?
KenK wrote:
> > If it's indeed possible, what's the secret to making a 'baked' potato with > crisp shin in a microwave? There's no secret and you can't do it. A microwaved potato is not a baked potato. > I've tried various ways with no success. How many ways can you try in a microwave? Baking only will give you that crisp shin. Try throwing a few potato chips on the microwaved potato...to simulate... > Very hot to use the oven - been over a 100 for weeks now. If you are determined....turn down the AC and bake the thing. I often eat microwaved potatoes. Gary |
Microwave 'baked' potato?
On 19 Jul 2012 16:47:16 GMT, 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. You can *cook* a potato in the microwave-- but you can't *bake* it. Got a patio? Take your toaster oven out there, and bake the potato outside-- Cool house, crispy skin. [some places in the country, you won't need the toaster oven-- just wrap it in foil and sit in the sun for a while]<g> Jim |
Microwave 'baked' potato?
Gary wrote: > > KenK wrote: > > > > If it's indeed possible, what's the secret to making a 'baked' potato with > > crisp shin in a microwave? > > There's no secret and you can't do it. > A microwaved potato is not a baked potato. > > > I've tried various ways with no success. > > How many ways can you try in a microwave? > Baking only will give you that crisp shin. > Try throwing a few potato chips on the microwaved potato...to simulate... > > > Very hot to use the oven - been over a 100 for weeks now. > > If you are determined....turn down the AC and bake the thing. > I often eat microwaved potatoes. > > Gary 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. |
Microwave 'baked' potato?
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. This is where owning a gas grill comes in handy. Do it outside. Charcoal grills work too, of course, it's just that you'll only wait about five minutes to heat a gas grill, versus 20-30 minutes for the coals to get hot enough with charcoal. If you live in an apartment, consider one of the small tabletop gas grills that run on 1 lb. propane tanks. They'll work fine for baking potatoes and other small meals. Around here you can find them on sale for $30 or less. |
Microwave 'baked' potato?
"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. I'm microwaving two red potatoes as we speak. I'll add some oil to the skin on one of them and see if there is a difference. Gary |
Microwave 'baked' potato?
KenK wrote:
> crisp shin = crisp skin. Sorry for the typo. Well, that makes all the difference. |
Microwave 'baked' potato?
Gary wrote:
> > If it's indeed possible, what's the secret to making a 'baked' potato with > > crisp shin in a microwave? > > There's no secret and you can't do it. I can, but the method may be too complex for Kenny. (And for you, come to think of it.) |
Microwave 'baked' potato?
"George M. Middius" wrote:
> > Gary wrote: > > > > If it's indeed possible, what's the secret to making a 'baked' potato with > > > crisp shin in a microwave? > > > > There's no secret and you can't do it. > > I can, but the method may be too complex for Kenny. (And for you, come > to think of it.) LOL! I just tried the suggestion of lightly coating one with oil No difference from the other one that I can feel. So how do you it, George? I'm listening. ;) Tell us your miracle method. G. |
Microwave 'baked' potato?
On 7/19/2012 6:47 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 > > I'm betting that you could deep fry the potato after you've microwaved it for about a minute and it's gonna be great. You want to make sure you poke a hole in your potato to reduce the chance of an explosion and horrible burn injuries. |
Microwave 'baked' potato?
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 |
Microwave 'baked' potato?
Gary wrote:
> > > There's no secret and you can't do it. > > > > I can, but the method may be too complex for Kenny. (And for you, come > > to think of it.) > > LOL! I just tried the suggestion of lightly coating one with oil > No difference from the other one that I can feel. > > So how do you it, George? I'm listening. ;) > Tell us your miracle method. It's not a miracle, dummy. It's just beyond the reach of certain microwave addicts. Here, it's two steps: 1. Cook potato in microwave. 2. Scoop out pulp and toast skin. Way, way, way outside the box, I know.... |
Microwave 'baked' potato?
On Thursday, July 19, 2012 12:03:51 PM UTC-7, George M. Middius wrote:
> Gary wrote: > > > > > There's no secret and you can't do it. > > > > > > I can, but the method may be too complex for Kenny. (And for you, come > > > to think of it.) > > > > LOL! I just tried the suggestion of lightly coating one with oil > > No difference from the other one that I can feel. > > > > So how do you it, George? I'm listening. ;) > > Tell us your miracle method. > > It's not a miracle, dummy. It's just beyond the reach of certain > microwave addicts. Here, it's two steps: > > 1. Cook potato in microwave. > > 2. Scoop out pulp and toast skin. > > Way, way, way outside the box, I know.... Please explain that more clearly. |
Microwave 'baked' potato?
Chemo wrote:
> > > > > There's no secret and you can't do it. > > > > > > > > I can, but the method may be too complex for Kenny. (And for you, come > > > > to think of it.) > > > > > > LOL! I just tried the suggestion of lightly coating one with oil > > > No difference from the other one that I can feel. > > > > > > So how do you it, George? I'm listening. ;) > > > Tell us your miracle method. > > > > It's not a miracle, dummy. It's just beyond the reach of certain > > microwave addicts. Here, it's two steps: > > > > 1. Cook potato in microwave. > > > > 2. Scoop out pulp and toast skin. > > > > Way, way, way outside the box, I know.... > > Please explain that more clearly. First turn off your HTML thingy. Then we'll talk. |
Microwave 'baked' potato?
On Jul 19, 12:37*pm, George M. Middius > wrote:
> Chemo wrote: > > > > > > There's no secret and you can't do it. > > > > > > > > > > I can, but the method may be too complex for Kenny. (And for you, come > > > > > to think of it.) > > > > > > > > LOL! *I just tried the suggestion of lightly coating one with oil > > > > No difference from the other one that I can feel. > > > > > > > > So how do you it, George? *I'm listening. *;) > > > > Tell us your miracle method. > > > > It's not a miracle, dummy. It's just beyond the reach of certain > > > microwave addicts. Here, it's two steps: > > > > 1. Cook potato in microwave. > > > > 2. Scoop out pulp and toast skin. > > > > Way, way, way outside the box, I know.... > > > Please explain that more clearly. > > First turn off your HTML thingy. Then we'll talk. This better Mr. Oz? |
Microwave 'baked' potato?
In article >,
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 I don't think you can get a crisp exterior without heat from an oven or a broiler. Maybe a grill. But a microwave steams the vegetables. -- Barb, http://www.barbschaller.com, as of June 6, 2012 |
Microwave 'baked' potato?
|
Microwave 'baked' potato?
On Thu, 19 Jul 2012 13:15:36 -0400, Gary > wrote:
>KenK wrote: >> >> If it's indeed possible, what's the secret to making a 'baked' potato with >> crisp shin in a microwave? > >There's no secret and you can't do it. >A microwaved potato is not a baked potato. > > >> I've tried various ways with no success. > >How many ways can you try in a microwave? >Baking only will give you that crisp shin. >Try throwing a few potato chips on the microwaved potato...to simulate... > > >> Very hot to use the oven - been over a 100 for weeks now. > >If you are determined....turn down the AC and bake the thing. >I often eat microwaved potatoes. During warm weather one grills spuds outdoors; slice thick slabs, brush with oil/butter, season, and slap on the grill. |
Microwave 'baked' potato?
On Thu, 19 Jul 2012 13:27:31 -0400, Jim Elbrecht >
wrote: >On 19 Jul 2012 16:47:16 GMT, 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. > >You can *cook* a potato in the microwave-- but you can't *bake* it. > >Got a patio? Take your toaster oven out there, and bake the potato >outside-- Cool house, crispy skin. [some places in the country, you >won't need the toaster oven-- just wrap it in foil and sit in the sun >for a while]<g> > >Jim The best spuds baked outdoors are mickys. |
Microwave 'baked' potato?
On Jul 19, 1:29*pm, "Pete C." > wrote:
Gary wrote: > > If you are determined....turn down the AC and bake the thing. > > I often eat microwaved potatoes. > 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. I think the microwave is a great instrument and would choose it in a desperate financial situation over the stove or oven. The problem is, a lot of people want to use it to imitate foods cooked in other ways. It's a great instrument for making potatoes to cut up and add to soup every day, or to cut up and use in bean or stew dishes. It reminds me of people who can no longer eat wheat but don't want to give up eating spaghetti and complain that rice noodles aren't good enough. Ok then, eat rice as is or in noodle form for soup or whatever and just pretend spaghetti as you remember it never existed. I think the microwave is a great instrument in more ways than one. That's my positive comment for the day, TJ |
Microwave 'baked' potato?
On 7/19/2012 3:54 PM, Melba's Jammin' wrote:
> In article >, > 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 > > I don't think you can get a crisp exterior without heat from an oven or > a broiler. Maybe a grill. But a microwave steams the vegetables. > You could try burying a potato in a pan of rock salt and then microwave it. The salt would draw the moisture out of the potato as it cooked. You might get a modicum of crispiness that way. At least it works like that in a conventional oven. |
Microwave 'baked' potato?
On Jul 19, 2:28*pm, Tommy Joe > wrote:
> On Jul 19, 1:29*pm, "Pete C." > wrote: > > Gary wrote: > > > If you are determined....turn down the AC and bake the thing. > > > I often eat microwaved potatoes. > > 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. > > * * * *I think the microwave is a great instrument and would choose it > in a desperate financial situation over the stove or oven. *The > problem is, a lot of people want to use it to imitate foods cooked in > other ways. *It's a great instrument for making potatoes to cut up and > add to soup every day, or to cut up and use in bean or stew dishes. > It reminds me of people who can no longer eat wheat but don't want to > give up eating spaghetti and complain that rice noodles aren't good > enough. *Ok then, eat rice as is or in noodle form for soup or > whatever and just pretend spaghetti as you remember it never existed. > I think the microwave is a great instrument in more ways than one. > > That's my positive comment for the day, > TJ And a darned positive comment it was! |
Microwave 'baked' potato?
Chemo wrote:
> > > > It's not a miracle, dummy. It's just beyond the reach of certain > > > > microwave addicts. Here, it's two steps: > > > > > > 1. Cook potato in microwave. > > > > > > 2. Scoop out pulp and toast skin. > > > > > > Way, way, way outside the box, I know.... > > > > > Please explain that more clearly. > > > > First turn off your HTML thingy. Then we'll talk. > > This better Mr. Oz? Well done. Now, what was your question? My advanced culinary procedure entails two (2) steps. I expected it to baffle Gary, but you're at sea as well? |
Microwave 'baked' potato?
On 19/07/2012 5:17 PM, Orlando Enrique Fiol wrote:
> 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. > > Microwave it until tender and the skin is loose, then transfer it to a toaster oven or frying pan for > final crisping. That may be, but the OP expressed concern over the heat generated to bake a potato in the middle of a heat wave. |
Microwave 'baked' potato?
On Jul 19, 3:36*pm, Dave Smith > wrote:
> On 19/07/2012 5:17 PM, Orlando Enrique Fiol wrote: > > > 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. > > > Microwave it until tender and the skin is loose, then transfer it to a toaster oven or frying pan for > > final crisping. > > That may be, *but the OP expressed concern over the heat generated to > bake a potato in the middle of a heat wave. Well then...the OP should go outside and make sure the sky isn't falling. |
Microwave 'baked' potato?
On Thu, 19 Jul 2012 15:54:19 -0500, Melba's Jammin'
> wrote: >In article >, > 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 > >I don't think you can get a crisp exterior without heat from an oven or >a broiler. Maybe a grill. But a microwave steams the vegetables. True the skin is hopefully as soft as tissue, but the potato is YUMMY! John Kuthe... |
Microwave 'baked' potato?
Hell Toupee > wrote:
> On 7/19/2012 3:54 PM, Melba's Jammin' wrote: >> In article >, >> 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 >> >> I don't think you can get a crisp exterior without heat from an oven or >> a broiler. Maybe a grill. But a microwave steams the vegetables. >> > > You could try burying a potato in a pan of rock salt and then microwave > it. The salt would draw the moisture out of the potato as it cooked. You > might get a modicum of crispiness that way. At least it works like that > in a conventional oven. Might also start to see sparks. If the salt gets wet, it's like aluminum foil. Greg |
Microwave 'baked' potato?
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. |
Microwave 'baked' potato?
On 7/19/2012 1:55 PM, gregz wrote:
> Hell Toupee > wrote: >> On 7/19/2012 3:54 PM, Melba's Jammin' wrote: >>> In article >, >>> 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 >>> >>> I don't think you can get a crisp exterior without heat from an oven or >>> a broiler. Maybe a grill. But a microwave steams the vegetables. >>> >> >> You could try burying a potato in a pan of rock salt and then microwave >> it. The salt would draw the moisture out of the potato as it cooked. You >> might get a modicum of crispiness that way. At least it works like that >> in a conventional oven. > > Might also start to see sparks. If the salt gets wet, it's like aluminum > foil. That's interesting - I'll have to check that out. My vanilla extract was progressing at a slow rate so I thought I'd speed it up some by heating the vodka and vanilla bean mixture in the microwave. I was using a plastic container and when I turned on the oven it went POW! Near as I can tell, there was some foil near the cap where the seal for the bottle was which created a spark and ignited the alcohol. I had loosened the cap to release the air when it warmed up. It was lucky that I did this cause the bottle might have ruptured and I could have had a microwave oven on fire. That would be cool. :-) OTOH, the next time I make vanilla extract, I'm gonna chop up the beans finely and make an infusion of that. No more slow extraction for me. Maybe I'll stick the pulp in my drip coffee maker and brew me a cup. :-) > > Greg > |
Microwave 'baked' potato?
On Thu, 19 Jul 2012 14:03:07 -0400, Gary > wrote:
>"George M. Middius" wrote: >> >> Gary wrote: >> >> > > If it's indeed possible, what's the secret to making a 'baked' potato with >> > > crisp shin in a microwave? >> > >> > There's no secret and you can't do it. >> >> I can, but the method may be too complex for Kenny. (And for you, come >> to think of it.) > >LOL! I just tried the suggestion of lightly coating one with oil >No difference from the other one that I can feel. > >So how do you it, George? I'm listening. ;) >Tell us your miracle method. > >G. Wondering if this crisp bit is being mistaken as slightly skin toughening, as will happen with micro waving.......??? However, I am of the affluent type, and use a microwaveable potato baker, which can bake up to three potatoes at a time.. GOD....!!!! Where are you people coming from..... Ancient History.......??? |
Microwave 'baked' potato?
On Thu, 19 Jul 2012 17:17:36 -0400, Orlando Enrique Fiol >
wrote: 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. > >Microwave it until tender and the skin is loose, then transfer it to a toaster oven or frying pan for >final crisping. > >Orlando Now this is the first bit of common sense cooking that i've seen in this thread, for which I can attest to,,, |
Microwave 'baked' potato?
On Jul 19, 5:38*pm, Chemo > wrote:
> And a darned positive comment it was! Thanks, that should hold me for another year. TJ |
Microwave 'baked' potato?
Leon Manfredi > wrote:
> On Thu, 19 Jul 2012 17:17:36 -0400, Orlando Enrique Fiol > > wrote: > >> 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. >> >> Microwave it until tender and the skin is loose, then transfer it to a >> toaster oven or frying pan for >> final crisping. >> >> Orlando > > Now this is the first bit of common sense cooking that i've seen in this thread, > for which I can attest to,,, I think I like it crisp, but don't usually do it at home. Next time I put a potato in microwave, I'll turn the turbo oven on preheat. Pop it in for 3-4 minutes on crisp, of which I got bake, brown, or crisp. Greg |
Microwave 'baked' potato?
"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 |
Microwave 'baked' potato?
"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 |
Microwave 'baked' potato?
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. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
Microwave 'baked' potato?
"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 |
Microwave 'baked' potato?
"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. |
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