Nuking Potatoes
 

I was visiting my parents recently, and I made dinner which included baked potatoes. I ... pestered ... my parents on when they wanted to eat, as I explained that the potatoes would take at least an hour. My mother asked why I just didn't nuke them, and I made a involuntary "gag" look, and said it just wasn't the same.

I think she was kinda offended as she has been microwaving potatoes for years (and then my Dad chimed in and said he agreed with me). I explained that while nuked potatoes weren't ... bad, they aren't as good as truly baked. Plus, my genuine reason for not microwaving is not the taste, but it is just too easy to destroy a potato in the microwave. 2-3 minutes too much and the spud is a mess and microwaves vary wildly, so it just isn't worth the "risk" (IMHO).

Do you microwave your potatoes?

No

Fork 6 times put in 450 degrees for 45 minutes. Pull them out..put olive oil and salt on the.

Put them back in for 10 minutes look for 205 degrees inside, Cut open and serve...

Skin nice and crisp...inside super fluffy...

Just taste better...

No.

Buttered skins, then 425 for 90 minutes; baked on a bed of rock salt.

(I like my potatoes REALLY done and often am disappointed at restaurants when they are much too al dente)

Thanks. Just wanted to make sure I wasn't the last person on earth who was actually baking potatoes. ;)

For me, it is rinsed & scrubbed, poked twice, then olive oil & kosher salt, then baked at 400 for about an hour. My "goal" internal temp is around 200.

Then of course, chives, onions, cheddar cheese, sour cream, bacon, etc.

I nuke them in a hurry, but they aren't as good as baked. When nuking, if you don't turn them over every few minutes then the bottom skin of the potato gets really hard.

When I'm in a hurry, I'll nuke them 3-4 minutes, then can cut the baking time in half. I can't tell the difference. They do need to be baked though, especially if the skin is your favorite part as it is mine.

I do this if I'm in a rush - it's a reasonable compromise.

I bake spuds in my Aga.
Funnily enough last night I was doing one for Mrs Clint Bint but it was so big that even after an hour it was still hard inside.
So I halved it,nuked it for five minutes,then olive oiled the two open halves and bunged them back in the Aga for ten minutes.
Finished off with melted cheese and chilli flakes.
A few baked beans and voilá herself was fed for less than a quid.
Result.

When making baked potatoes, I always put them in the microwave first and then in the oven to firm up and bake the skin (grill function).

Depending on the size of the potatoe(s), the whole process is done in under 25 minutes. The key is to oil the potatoe(s) prior to going into the oven.

H

Now I want baked potatoes for breakfast, and have none in the house.

Great tip - thanks.

You must have known my late mother-in-law. ^:D

BTW- I just love FlyerTalk -not only do you get MR deals and TR and DYKWIA stories, but also advice on how to make baked potatoes. Where else can you get that?

Microwaving them is fine, but actually baking them is better. You just don't get crispy skin when you microwave them, but the inside is fine.

I find I can nuke sweet potatoes and not notice a difference. Maybe they have a higher moisture content.

I don't like nuked Idahos but I will confess to doing it for the sake of expediency. If I was served one in a restaurant, I would protest vigorously.

I the oven???

I bake them (after cooking in water) in an open pan on a gas fire, first melt some butter and some oil. Turn them around many times to get the gold color.

Aside from frozen prepared meals and canned soup, there's nothing I'm willing to microwave and then eat. For me it's a defrosting and re-heating tool, and nothing more.

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.

Yep. Closer to boiled than baked.