Brooklyn1 <Gravesend1> wrote:
> 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.

I never had a potato detonate. I always microwave using old covered corning
ware, with a wet potato in a few drops of water. Been doing it that way
nice 1971 .

Greg