Video: Microwave Baked Potato

For a quick and easy baked Potatoes cooked in a Microwave, Prick potatoes 3 or 4 times with a fork ( 2 or 3 potatoes or us one) put in a plastic shopping bags and cut 4 small slit in bag to release steam and cook on full power 8 to 10 minutes and have a perfect baked potato. So Easy.

Perhaps my microwave is hotter than some. For a large baked potato, 2 minutes on each side of the potato, prick the potato, 20 minutes in a 400 degree oven for a really crispy skin and lovely, fluffy innards. Tin foil is for restaurants that want to keep a potato hot and looking its best. It insures a soggy skin. A large baked potato with plenty of extras on it is a meal.

I found the recipe to be very dry and mealy. A recipe that came with our very 1st Mwave had us cook the pierced potato on high for 8 minutes, then wrap in foil for 2 minutes. It came out perfectly.

The only time I ever use a microwave with potatoes is to preheat them for the oven. One minute per potato then finish for 30 minutes in the oven at 400. And never, ever wrap in foil. But if I have time, I always do the full bake in the oven. Microwaves give the potato a mushy texture and a flavor that is just wrong.

I came across the "invention" that is being looked at for mass market, it keeps you from having to turn it over in the microwave. I voted and hope they make it.. I want one! http://www.quirky.com/ideations/323799

I take the potato out of the micowave until it is not quite done, wrap it foil and let it sit for five minutes. That being said, I still think there is no substitute for a oven baked potato. I can definitely tell the difference!!

I microwave until not quite done. Then rub with butter and put in a skillet until crispy. Then cut and add butter and sour cheese. I don't care for cheese, but could be added after the potato is split and returned to the microwave for a few seconds. The butter and skillet make it more like oven baked and only takes a few min.

I wash the potato, rub it lightly with butter and prick it several places. I then "bake" it in the microwave until ALMOST done. I then place it in a Very hot (about 400) degree oven to finish baking. That way I get a crispy, baked potato in less than 10 minutes.

Also, the description is incomplete and does now mention the time for the second return to the microwave. Mashing the potato after cooking and then placing ingredients on top and returning it to the microwave can make the result very greasy. When baking potatoes in a regular oven, do not wrap in foil as that produces a "steamed" potato, again soggy not fluffy. Only just pierce the skin when prepping, not all the way in as demonstrated. Thanx all. Nuf Sed. plamuk aka travellingchef

This can be classified as a "baked potato" but it is never the same as the real thing. When growing up in London, we placed the potatoes into the ashes of a hot fire. Alternatively, in the summer (no fire available) it was put into the oven at a high temperature. (Didn't have any foil in those days so we just cooked the food without and it was better tasting and real home made.) The skin would be crisp, not soft and soggy like from a microwave, and the inside light and fluffy, never wet and mushy like a microwave can produce. Thanks all. Nuf sed. Plamuk aka travellingchef.