Best way to microwave a baked potato?

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subject : Best way to microwave a adust potato ?
Newsgroups : rec.food.cooking From : dunxuk at aol.com ( DunxUK )
Date : 22 Nov 1999 13:25:10 GMT
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There ‘s a microwave at work and I ‘d like to make a bake potato at lunchtime. Does anyone have a good method of nuking bombastic potatoes. I seem to have problems with the ends going hard with the middle solid and naked. Using an oven, bonfire etc. is not an choice. : o ) From : Dimitri ( DIMITRI_C at prodigy.net )
Date : Mon, 22 Nov 1999 07:37:43 -0800
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Since the microwave is heating the moisture in the potato and then cooking by the steam produced inside the potato, you need to *vent* the potato well.

For a bombastic potato, with a 3 or 4 tine fork, pierce the potato on each end and then at least 4 times more around the potato.

This normally works just fine. From : virginia pendergrass ( ginnyP at icehouse.net )
Date : Sun, 21 Nov 1999 08:53:35 -0800
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The best method I have used is to cut a piece down the potato and put it into a credit card cup of tea but do not seal the base, seems to keep the moisture in and the ends do n’t turn to concrete. … … .Ginny From : Bruceh ( thirty at att.net )
Date : Mon, 22 Nov 1999 13:17:48 -0800
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* Poke holes using fork
* Nuke 5-7 minutes on High
* Wrap with Foil
* Let sit for 5-10 minutes From : Glenn & Miyoko Merrick ( glenn at merrickfam.mv.com )
Date : Mon, 22 Nov 1999 19:40:44 -0500
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I normally use couple of paper towel. After stub a few places on the potato with a pitchfork, wrap it with wet paper towel ( just put under the function water and compress overindulgence water, but not squeezing besides much ). Evaluate potato with formative steamer rack ( if you do not have one, do not worry. It merely comes out better with rack under the potato ) and start your microwave ! Do not forget to check your potato once in a while ! ! And, do not over cook it. Let it stand just a few minutes. It will be your pleasure …. From : debbiegrrl at aol.com ( DebbieGrrl )
Date : 23 Nov 1999 02:17:20 GMT
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we have pretty good luck with this method acting :

wash the potato and leave it wet, stab it a few times with a fork all the way around then wrap it in a paper towel and put in the microwave, cook it on med-hi for 4-5 minutes, then check to see how easy it is, then fudge for 3 minute intervals until its done.i find that if one cook it on high it will collapse, med-hi works best for me.

or, you could constantly cook them in your regular oven the night before and then just microwave for a hour or two at work. ive used both methods. From : catmandy99 at aol.com ( Sheryl Rosen )
Date : 23 Nov 1999 20:35:23 GMT
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Best way to microwave a BAKED potato ? Do n’t.

If it ‘s microwaved, it ‘s NOT a adust potato. It ‘s a steamed potato. Which is fine, if that ‘s what you want, or that ‘s all that ‘s available to you. But it ‘s NOT a BAKED potato. Nuked potatoes, when you ‘re in a rush, are beneficial, but they do n’t compare to a real, crisp baked potato.

however, if your method of baking potatoes in the oven is to wrap them in aluminum foil … .you might ampere well nuke’em. You ‘ll save lots of time and wo n’t heat up the kitchen to get the lapp result.

now, for mashed potatoes, I microwave, rather than boil. I a lot prefer microwaved to boiled, as the relish is not washed away in the seethe water.

Most of the clock, I barely pierce the potatoes with a fork a few times after washing, and put them in the microwave muffle. A potato roughly the size and shape of my fist gets about 4 minutes. 2 of them gets 6 minute. 3 of them gets 9 minutes. 4 of them, 12 min. Any more than that, I do two batches.

My old microwave oven instructions said to wrap the damp potatoes individually in white newspaper towels. That worked fine, but I do n’t bother. I get good results just popping them in poked and muffle.

As I said, nuked potatoes are a 100 % better substitute for boiled, but please do n’t call them baked ! From : Phil ( NM ) ( goldpnr at yahoo.com )
Date : Tue, 23 Nov 1999 20:09:22 -0700
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Interesting.. how do you ( Sheryl ) BAKE a potato if you do n’t wrap it before you put it in the oven ? If that is n’t the means, I ‘ve been baking mine all wrong … fair leaving them unwrapped in the oven they tend to shrivel, waste away, etc … .. From : catmandy99 at aol.com ( Sheryl Rosen )
Date : 24 Nov 1999 15:27:53 GMT
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For baking, I use only Russet potatoes, the ones from Idaho, the long ones, vs. the circle ones. I wash them..rub them with a drop ( I do mean, a dribble ) of olive anoint, scattering with some kosher salt, pierce with a pitchfork, and yes, just put them on the scud in a 350-400 degree oven ( the hot, the better ) for about an hour.

The skins are crisp and flavorful, the insides are downy and damp. I ‘ve entirely experienced “ shrink and wasted away ” if I ‘ve left them in there besides hanker. I like my baked potatoes crispy on the external, downy on the inside.

I never said it was WRONG to wrap a potato in foil and bake them that way. All I said was if you bake potatoes in foil, you might deoxyadenosine monophosphate well microwave them, as you ‘d get the same leave, in less clock and without heating up the kitchen. Both methods result in a delicate skin and cooked at heart. That is not a personal observation, it ‘s a fact. now, if you LIKE them that direction, terrific ! ! ! ! ! Enjoy them ! ! ! ! !

I ( Sheryl ) prefer crisp, flavorful skins, not soft mushy ones. What you find distasteful, I might find delectable, and vice versa. I suspect this is the character … you are describing a potato baked my way as shrivelled, and I am describing it as “ chip ”. I ca n’t stand the flavor of potato peel when it ‘s bathetic. So … I suspect, if I ate a broil potato at your sign of the zodiac, I ‘d scoop out the inside and leave the hide buttocks. And you ‘d credibly do the same at mine, when presented with the “ shrivel ” skinned potato.

One mint, two sides.
Relax ….
Sheryl From : Jill McQuown
Date : Wed, 24 Nov 1999 09:58:39 -0600
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I never wrap my potatoes in foil … I dislike inert, damp potato skins. In a method acting quite similar to Sheryl ‘s, I rub butter on the external and sprinkle them with salt. I put mine on a baking tabloid, 400 degrees, about an hour. I excessively love a crisp, flavorful on the outside, downy on the inside potatoes. This method ( oiling or buttering ) accomplishes that. Of course, if you do n’t eat the potato skin ( which I do ) I suppose it does n’t matter one means or the other : – ) At any rate, this is why I do n’t nuke potatoes at home.

To the original person who posted, I ‘d bake up a copulate of potatoes ( whatever method you prefer ) and take an already baked potato with preferable toppings to work. then barely reheat the thing and put your toppings on it. It ‘s going to turn out microwaved either direction. But I got tantalum tell you, people who tie up the microwave for 10+ minutes at my office bring GLARED at. Some of us are on a identical specific lunch schedule … if I do n’t get to heat up my lunch until 11:45 because I ‘m tapping my foot waiting for person elses uncooked or wholly freeze food, that ‘s 15 minutes of my lunch hour already gone. I do n’t care what you eat for lunch, fair do n’t “ eat up ” my lunch hour ! From : Alan Boles ( hahabogus at hotmail.com )
Date : Wed, 24 Nov 1999 16:21:51 GMT
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I cook them similarly except I rub on canola oil oil and no salt … Oh I use loss potatoes
Do n’t care for russets much.
I ‘ll eat these cold from the electric refrigerator ( precisely a little strategic arms limitation talks and pepper ) … Childhood thing..like stuffing sandwiches. From : Edwin Pawlowski ( clairvoyance at snet.net )
Date : Wed, 24 Nov 1999 23:07:45 -0500
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Phil ( NM ) wrote :
> If that is n’t the direction, I ‘ve been baking mine all improper … merely
> leaving them unwrapped in the oven they tend to shrivel, waste off,
> etc … ..

possibly you need a newfangled source of quality produce. I ‘ve had it happen, but not with a in truth good potato. Crispy bark, butter and salt. I can have it as the main course that manner. About an hour at 400 deg. From : Edwin Pawlowski ( clairvoyance at snet.net )
Date : Mon, 22 Nov 1999 22:15:29 -0500
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Nuke it well before lunch time. Depending on the world power, about eight to ten minutes should do. Wrap it in a towel, scarf joint, wool hat, whatever you have handy, let it stand for 15 to 20 minutes. Cut and eat.

not equally good as real bake, but comestible. The waiting prison term is identical crucial with microwave cook. Since most cafeteria microwaves are cheapies, be sure to rotate it center through, possibly more than once. From : Alan Boles ( hahabogus at hotmail.com )
Date : Tue, 23 Nov 1999 06:32:48 GMT
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Best if you cook it at home and only warm it at exercise … Others may need to use the Microwave so your time may be limited and identical short … From : nancy Young ( qwerty at mail.monmouth.com )
Date : Tue, 23 Nov 1999 10:01:36 -0500
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Edwin Pawlowski wrote :
> Nuke it well before lunch fourth dimension.

That can be taken two ways, and I think the most important direction is normally that there are other people hoping to heat up their lunch, excessively. I do n’t know what the circumstances are, but unless you ‘re the only person in the office, tying up the microwave for that long is n’t identical nice.

I ‘d bake a whole bunch of potatoes at home, and just reheat them at the office. From : JayeBea ( jayebea at earthlink.net )
Date : Tue, 23 Nov 1999 12:56:57 -0800
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If you are able to do this at employment, I would recommend smearing the potato with any vegetable oil and puncturing the potato several times and putting a nibble of plastic wind or wax newspaper loosely on clear. You will have a potato with a slightly crusty skin and still moist inside. Yum !

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