Instructables

Microwave potato

Here, I will outline the best way(s) to bake a potato in the microwave.

In order to get a good baked potato, one must start with the correct potato,


Nuke it for the proper length of time,

And then, a little patience, will pay off nicely.
 
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Step 1: Identifying the proper 'tator

The best potato, in my humble opinion, is the classic baking Russet or Idaho potato; one also hears of this potato being called a Chef's potato, or a baking potato.
It is a high starch potato, which will remain firm but not hard after baking. .

Step 2: Prepare that 'tator

Once you have the proper potato, you need to do a few things to it before popping it in the microwave.

Wash / scrub it well with water (NO soap or detergent of any kind). But you may use a clean brush (a tooth brush works well if you haven't bought a special vegetable brush).

Poke holes in it. This is so that trapped steam in the potato doesn't cause the skin to bubble and burst in places and so, even if it doesn't burst, it may overcook in those areas.

Raise above the microwave bottom. Place in a plate (microwave safe) and on a paper one also. This allows the microwaves to get underneath the potato.

I, personally, like to smear a bit of Olive oil onto the potato (some prefer bacon grease, but that is high in cholesterol ). But, even if you do not put oil on the potato, there is no need to dry it. Many actually recommend keeping it a bit wet to keep the skin from drying or wrinkling.
amclaussen1 year ago
Very good tips! Specially the one related to not open it vs open it depending on the degree of cooking that resulted. On my 1,600 watt LG brand oven, and with smaller potaotes, only 4 minutes are enough. I punch 2 minute time and after it, I turn the potato upside down and nuke it for another 2 minutes, then let it alone for 4 minutes and it is ready for cutting in half. Nice Instructable! Enjoy! Amclaussen, Mexico City.
Goodhart (author)  amclaussen1 year ago
Thank you, yes I agree..
I love baked potaters...you should try one without poking holes...kidding. Nice Instructable.
lemonie5 years ago
Your kitchen look "busy"? Good details L
fwjs28 lemonie5 years ago
same said here "P
Goodhart (author)  fwjs285 years ago
A clean kitchen is an unused one, right?
Sorry, wrong, a clean kitchen proves you are a super cleaner of kitchens after also having created a super meal..

Think positive words, don't put yourself down. (thats two positives for you above)

Or did the wife clean up? Not likely so you must risk death if you don't do a super clean up, so that makes you both a super cleaner, and also the person mostly likely to survive the nuclear war coming soon to a city near you.
(everywhere in fact go and see the old movie "On the Beach" http://www.imdb.com/title/tt0053137/
Goodhart (author)  Lateral Thinker4 years ago
Well, I live in the lap of messiness because my wife refuses to do anything while I am away at work, not the dishes, nor the house, and she does not work outside the house either.
You could walk out on her? :-)
Goodhart (author)  Lateral Thinker4 years ago
After 18 years (16 of them married) I am not sure I can, at least not at this point.
new quote from Lateral Thinker "Nothing great ever came out of a clean kitchen" Same goes for the cannery I used to work in (see other comments on this Instructable) and for workshops. (So much stuff in mine, no room for my camera to take a picture)
Goodhart (author)  lemonie5 years ago
Sadly it was like that when I got there to do the potato ;-)
Not your "organisation" then?

L
Goodhart (author)  lemonie5 years ago
Not hardly....I have cleaned up that kitchen 3 times too many....if that is how she likes it, more power to her (I will continue to disinfect my own dishes though).
well it IS part kitchen, part meth lab.
Goodhart (author)  NikonDork5 years ago
Nah, a meth lab in there would be dangerous (more so than otherwise) ;-)
A great snack for at work in the middle of the night, when you got nothing to do, and the boss is at home in bed, and there is a cleaner coming in next morning before the boss arrives at 9? Imagine my job, supervisor in a cannery, sometimes starting alone at 3-am, and just monitoring product cooking and 300 cubic metres of freezer space, (some set on fridge, for seasonal goods coming in) a store room of dry goods, and time to experiment. ("Experiment" made it legal, (c) Lateral Thinker ;-) ) thus never a moan from the cleaner starting 8-am, especially seeing I experimented in bulk (no choice on that) and there was a boiling water, water-blaster for the clean up. (but don't try that at home, it makes clean up matters worse, )

(Cannery, 15 indians, 10 chiefs above me, mainly doing specialitys to order, for local supermarket brands)

Anyway, try a fillet of fish, but wrap it in microwave proof cling wrap (In NZ its called Glad Wrap) BUT BUT BUT, nuke it just a few seconds at a time, then 20-seconds of standing, it needs so few seconds, it is easy to overdo it, you end up with the juiciest cooked fillet of fish you ever had. BTW, you can do it on HIGH, the best results come from the freshest (juiciest then) fish, whatever the heat setting.

I don't recall any mess, unless of cause you catch the victim yourself.

Overcook it by just a few seconds? I suppose a starving cat might still enjoy it.

And it will make up for the high cholesterol of the Nuked Spud. (Spud is the NZ's Tator) after your first few heart attacks force you onto a fish only diet.

I will print this for a 65 year old non WWW friend, who has diabetes, a heart problem, and eats what he wants (after all, his doctor is not watching 24/7) and he GROWS his OWN spuds.

The nuked fish idea, is free for anybody, everybody, somebody including aliens, to turn into a instructable, but please credit me with posting the idea. It is common place locally, a few minutes walk from the sea.
Goodhart (author)  Lateral Thinker4 years ago
And it will make up for the high cholesterol of the Nuked Spud

Your 'tators have cholesterol? Ours are only complex starches, and only gain cholesterol if you add butter or sour cream :-)

butter, sour cream AND bacon fat, etc etc etc

Did you not write this?
I, personally, like to smear a bit of Olive oil onto the potato (some prefer bacon grease, but that is high in cholesterol ).
Goodhart (author)  Lateral Thinker4 years ago
To be honest, since I have had my double by-pass, I use olive oil too :-)
rimar20005 years ago
Have you tried the same thing with sweet potatoes? They are delicious baked with skin at "normal" oven, I suppose microwave oven will be similar.
Goodhart (author)  rimar20005 years ago
Yes, with a normal oven, it can take upwards of 45 minutes to an hour....and some sweet potatoes or yams they say it is not good to eat the skin. I love the Idaho potato and it's skin
A few years ago I cooked a nice sweet potato. When this was, I eaten it with a spoon, and after the last bite, came a thick white worm (isoca here in Argentina) at the bottom. :D
Goodhart (author)  rimar20005 years ago
Cool, extra protein !! LOL Seriously though that would have made me a wee bit queasy for a bit ;-) But I do like sweet potatoes, baked....much better then candied (they are just TOO sweet).
My latest idea, a worm farm, a mincer, =========== Cat food!

At the cannery, we canned both ready to eat jam, and concentrate (just add sugar and water) and in the old days, 6-pound cans of ready made for hospitals and institutions.

The fruit arrived, in plastic bags, cartoned, frozen. 3 days to thaw out.

Problem, how to remove the caterpillars?

Answer, run thawed fruit thru "separator" to remove any junk and also to pulp the fruit. The "separator" must have been swiped from the Enterprise when Kirk and Spook came to visit once. It worked so good, it also send the caterpillars into the next universe. I know that to be the case as the waste bucket, never had any caterpillars in it. (The Separator was invented by an Aspie in the 22nd Century, introduced to the 20th century circa 1975, by Kirk and Co)

But what got me was the formula for ready made jam, 40Kg fruit, 20Kg of pectin (and additives) and a whooping 140-Kg of sugar. (make up to weight with water, to make consistent batch recovery) The finished product was pumped off to the filler, most of the ingredients were man handled, and the forklift on excursive duties, ==high speed trips from stores to factory with pallet loads of bagged sugar. (35kg per bag)

Material in, - wastage =planned recovery, otherwise there is hell to pay, even if recovery is super great. (Super great, meant too much costly water added, I was pretty good at estimating evaporation without needing laboratory tests)

Yea, caterpillars are okay (but worms?????????????) but that sugar put me off jam for life.http://www.instructables.com/group/aspies/
Goodhart (author)  Lateral Thinker4 years ago
*shiver* Most sweets just turn me instinctively. Candies, and cake (especially icing), etc.
I forgot, the pectin and additives, a bit of water, was bulked out with SUGAR when it was pre-made in another area of the cannery.
mg0930mg5 years ago
Sounds good. I'm voting later. :)
Goodhart (author)  mg0930mg5 years ago
Great :-) thanks at least I will have one vote LOL
I think you'll have more than that...
Goodhart (author)  mg0930mg5 years ago
yep, if my wife votes ;-)