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

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.

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

KenK wrote:

> crisp shin = crisp skin. Sorry for the typo.

Well, that makes all the difference.

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

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.

"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

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

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

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!

On Jul 19, 5:38*pm, Chemo > wrote:

> And a darned positive comment it was!



Thanks, that should hold me for another year.

TJ

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.)

"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.

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....

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.

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.......???

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.

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

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.

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.

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.

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

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.

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

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
>

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...

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

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.

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.

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.

A toaster-oven isn't a problem in that way.


--

Reply in group, but if emailing add one more
zero, and remove the last word.

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,,,

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

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.

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 piece them with a knife too, it lest out the steam that makes
then too soggy.

"Ed Pawlowski" > wrote in message
...
> 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 piece them with a knife too, it lest out the steam that makes
> then too soggy.

They could blow up if you don't pierce them. My mom always wrapped hers in
foil. I actually prefer them not to be in foil. The skin gets a better
texture. Because my mom wrapped them in foil she never pierced. I guess
the theory there was that if they did blow up they would be contained. She
never had one blow up.

My friend's mom did not put hers in foil. I was helping in the kitchen and
she freaked when I didn't pierce them. She said she once had one blow up
because she didn't pierce it.

After the microwave I put it directly on my gas stove burner till
black.

Feels like camping to me.

Thomas wrote:
>
>After the microwave I put it directly on my gas stove burner till
>black.

Whaddaya know, a mick! LOL-LOL
http://www.edteck.com/rothberg/taste-of-past.htm

On 7/20/2012 6:10 AM, Julie Bove wrote:

> My friend's mom did not put hers in foil. I was helping in the kitchen and
> she freaked when I didn't pierce them. She said she once had one blow up
> because she didn't pierce it.

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