"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