"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