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A microwave might seem like a fast way to make a “baked potato” but there are two reasons why it’s not a great idea.
First, microwaves heat food very unevenly, so some parts of the potato might rapidly reach 205 degrees while others get to only 180 degrees.
Second, rapidly heating a potato causes pressure to build and cell walls to burst, releasing starch molecules that glue together the broken cell walls. This results in a potato that isn’t light and fluffy, but rather dense and sticky.
– Cooks rapidly, in some cases less than 10 minutes.
– Convenient, minimal equipment required.
– Potatoes don’t cook evenly; interior may have spots that aren’t light and fluffy.
– Tough leathery skin, instead of crispy skin.
– Not very appealing, shriveled skin.
Whether it’s a simple Tuesday night or you have some steaks hot off the grill, this recipe will be all you need to enjoy the perfect baked potato.
Air Fryer Baked PotatoLight and fluffy baked potatoes, a real classic.
Green Veggie Twice Baked PotatoesStuffed potatoes with spinach and peas to green up a creamy, protein-rich cottage cheese filling. Topped with a little Irish white cheddar and chives and baked until bubbling and gooey – a hearty side-dish or even a meal!