Try this trick for baked potatoes that are fluffy on the inside and crispy on the outside.
She had three daughters to keep sated, all with their own dietary preferences.
One daughter was vegetarian and then wasnt, another became vegetarian but didnt really eat veggies.
Simply Recipes / Alison Bickel
Then there was me, the youngest and picky for no good reason.
One of the few things Idideat?
My mom made it work with the help of some backbone carbsrice, pasta, and potatoes.
Simply Recipes / Alison Bickel
She didnt need to feed as many hungry mouths, but dinner had to happen at lightning speed.
This is when my mom transitioned our weekly baked potatoes to the microwave.
She would start them there, shrinking the cook time down considerably, then finish them in the oven.
Not only could you not tell they were microwaved, they were better.
Its now the only way I make a baked potato.
Start the Potatoes in the Microwave
The obvious reason is speed.
It is so much faster its ridiculous.
Baking a potato can take an hour, while microwaving takes about 10 minutes.
An equally good reason is this method produces a superior baked potato.
It steams the interior of the potato, keeping it moist and fluffy.
After microwaving, a quick trip in a high-heat oven gives the spud crispy skin and extra flavor.
Both produce a delicious baked potato.
You’ll just need to add about a minute of cook time per additional potato.
