Curt Nelson wrote:

> Hi everybody:
>
> Well... at least it's probably going to turn out as a science experiment. I
> picked up a 2 1/2 lb. russet potato this morning and decided to try making a
> baked potato the size of a game hen for lunch.
>
> Using the old poke-it-full-of-holes, grease it, salt it and put it directly
> on the oven rack at 400° method, I figure a potato this size would take at
> least 90 minutes, which is a long time for a lousy potato. It then dawned on
> me that I have a convection/microwave that I've never used in six years of
> living in this place, so I decided today's the day to give it a whirl.
>
> After reading the operation manual, I've decided programming an ICBM would
> be easier than this thing. Does *anybody* actually know how to use all of
> the "features" on their microwave ovens?
>
> Anyway, I've got the thing set to combination nuke it and convection bake it
> at 425° for 15 minutes and then finish with convection for another 15 min.
> In addition to my standard procedure, I'm elevating the thing on a small
> glass bowl to let the air and microwaves circulate around it better.
>
> We'll see how it turns out if it doesn't explode...
>
> If it does, perhaps someone here can enlighten me about convection microwave
> cooking, other than, "Don't do it you moron."


I use a combo method for my sorta-baked potatoes. Take two large baking
potatoes and scrub them well. Place on a paper towel and microwave on
high for 12 minutes (no, I don't bother piercing them). While they're
nuking, preheat the oven to 450.

Remove from microwave and brush with whatever sort of marinade or rub
you used on the meat. Olive oil, crushed garlic, kosher salt and fresh
ground pepper works really well.

Place them directly on the rack in the oven and bake for 30 minutes.

This makes 4 half-tater servings with tender, mealy interiors and crispy
chewy skins. "Are you going to finish that?" is considered a stupid
question when these spuds are on the table.



Kathleen