Nuking Potatoes
 

I nuke them for 10 minutes, turning half way through and then finish in the oven for 20 minutes.

Nothing wrong with putting grill makes on the steak only to finish it later in the oven, many do the same with potatoes,

I think on the commercial side they boil them and finish in the oven..

I'm all for doing much of the cooking of a russet or sweet potato in the oven and finishing it in the oven.

Agree.

And I just discovered the bliss that are twice baked potatoes. Baked potatoes with all the toppings mixed in ...

Went a bit overboard the 1st time (it was a potato shell literally smothered in an avocado/cheese/sour cream/potato/white onion/green & red bell pepper mix), but I am looking forward to my 2nd try. Don't get me wrong - tasted great, but was kinda a mess serving wise.

I ♥ twice baked potatoes. :D

My Mom made them in the microwave when I was a kid and they were never very good. Since about 2002 though, every microwave I've had has sensor cook and a baked potato preset. If you follow the instructions correctly, you get a darn good baked potato in about 7 minutes.

I'm not a huge microwave fan but do have a recipe for potatoes that I make regularly.

Use whole unpeeled small taters or peel and cut larger ones into chunks.

Toss with olive oil, minced garlic and salt and pepper. I add fresh herbs if I have some, rosemary is good.

Put in tightly covered bowl and nuke until tender. A largish batch takes about 15 minutes. They should be just a little crispy around the edges.

Put into serving bowl, draining any excess oil, and enjoy.

I take the hybrid approach sometimes, too. It does cut down on the necessary time in the oven.

But my personal preference is to put olive oil and kosher salt on them and then grill them (no microwaving in this case). Best flavor ever.

I've never gotten good results in the microwave alone, but I'm fond of the hybrid approach: I'd describe it as microwaving them to just warm and then wrapping them in foil with oil and salt and tossing them in the oven or on the grill. Definitely cuts down the cooking time.

I know the foil method is popular, but I much prefer a more gnarly leathery skin.

I prefer mine rock-hard and crunchy so usually brush with olive oil and salt and pepper them for the last 15 mins in the oven.
Without any foil at all.

I think the foil method provides more of a steaming of the potato than a baking.

As does using clear wrap in the microwave. If I have to do it in the microwave, I prefer this. No aluminum foil though! I had a nice little fire in there once when I warmed up Chinese leftovers in the cardboard box with the metal handle.

LOL. I've never unintentionally had metal in the microwave, although I did once, intentionally fry a CD in the microwave.