Gary wrote:
>
> "George M. Middius" wrote:
> >
> > > > > > > > 1. Cook potato in microwave.
> > > > > > > > 2. Scoop out pulp and toast skin.
> > > > > > > > Way, way, way outside the box, I know....
> > I have one thought, but it's a long shot. They used to make this wrap
> > that converted microwaves into heat. If you could find some, you might
> > try it, but I have no idea if it would work.
>

> I was wondering that this morning too. If you take your peel from step 2
> and try microwaving it in one of those wraps. ?
>
> Hot Pockets always include those cardboard wraps with foil inside. I eat
> those occasionally but never use the included wraps. I'll try a potato peel
> in one soon and see how it turns out.


Went to the grocery store this morning and bought a russet potato to try
this experiment. Also bought a package of Hot Pockets to get the crisping
sleeve.

So....I microwaved the russet until done. I then cut it in half so I could
compare both methods.

One half was plain out of the microwave.

The other half, I scooped out the pulp and put the skin into one of those
sleeves and microwaved that for about 30 seconds, maybe a bit more. Then I
added back in the pulp.

Results:

The second one *WAS* a bit crunchier and more like a real baked potato.
Using that microwave sleeve proved that George was right....you really can
make somewhat very close to a baked potato using the microwave only.

As far as a few that mentioned to wrap a microwaved potato in foil and let
it sit for 6 minutes or so? I can't imagine that would help. Wrapping it
in foil would only hold in the steam and certainly not crisp the skin.

Gary