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 voil� 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. ^

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.