On Fri, 20 Jul 2012 05:56:32 -0400, Ed Pawlowski > wrote:

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

Mostly piercing saves you from having to deal with a huge mess when
they detenate.

I sometimes will microwave one or two spuds when I don't want to light
my oven for anything else but I don't fool myself into thinking they
are different from baked in foil. When I cook an oven roast and the
oven is already lit I will bake potatoes, but then I will bake several
even though I only want two... reheating oven baked potatoes in a
microwave the next day comes pretty close to right out of the oven.
But I'm not really a big fan of baked potatoes, I much prefer roasted
potatoes; peeled, cut into wedges, tossed with oil, salted n'
peppered, and roasted in a pan till nicely browned and crispy. I also
prefer boiled potatoes to baked. I never order baked potatoes at
restaurants, they don't scrub them clean, and baked in foil they may
as well be microwaved. I never order mashed potatoes either, unless I
do the mashing they're mystery mashed.