Microwaved "Baked" Potatoes, and More

 

Beloved Husband and I have used these same numbers on two large russet potatoes as well as on three medium sized potatoes. They all came out completely done, fluffy when opened, and soaked up butter and sour cream beautifully! I’ve found that placing fork tines in a row down the top is almost an easy zip when busting the potato open by pushing ends and sides - but put additional fork pokes sides and bottom. No explosions encountered. While it is true that not all microwaves cook exactly the same way, I don't think you can go wrong starting with these numbers, and adjusting as you learn your microwave's responses.

Start with russet potatoes. Those and sweet potatoes are the best bakers as far we're concerned. As usual, adjust for your own personal tastes. I haven't tried microwaving the sweets, but if you do, please let me know the results. Those are best served with honey butter, adding a sprinkle of cinnamon if you wish.

Bake to russets. Scrub the baking potatoes, checking for any bad spots. Pat dry them dry.

Poke holes in the potatoes with a fork. Place in the microwave. We didn’t cover them in any way.

Cook as follows:

4 minutes in the microwave on full.

Turn potatoes over.

5 minutes more in the microwave.

2 minutes rest.

2 minutes more in the microwave.

Use a hot pad to place potatoes on the plate. Here's where Beloved Husband and I separate on how an opened baked potato should be dressed.  His idea is a goodly amount of butter, melted and mashed into the fluffy middle of the creamy whiteness.

Mine depends on what's in the fridge. Butter, of course. If we have some good cheddar cheese, that needs to be grated and added. Or some shredded cheese of your choice. A plop of sour cream is good, too. Every once in a while, we actually plan ahead. Not often.

If having guests, it's a good idea to have a variety of toppings - their favorites, if you've asked - in matching small dishes. That always makes guests think we know what we're doing. For us at home, we aren't nearly as formal.

Now, if you must oven bake your potatoes, here are some excellent links for tips:

https://www.thelist.com/215058/the-real-reason-british-baked-potatoes-taste-better/

https://cupofjo.com/2014/08/how-to-make-english-jacket-potatoes/

And I'll close with my personal Double Baked Potatoes:

• Bake the potatoes the way you like best.
• Slice a strip off the top of each potato and scoop out the insides into a mixing bowl being careful not to tear the shell, leaving enough to allow the potato to stand on its on.
• Add your favorite flavor enhancements to the bowl (most suggestions include some or all: butter, sour cream, milk, shredded cheese, salt/pepper.)
• Mix well and stuff mixture back into potato shell. Optional, too with cheese and bacon crumbles.
• Bake again for an additional 15 minutes. Plate potato and serve.

However you bake potatoes, enjoy them!