Post by Gary Post by firstname.lastname@example.org Post by jmcquown
A baked russet potato, rubbed with butter and sprinkled liberally with
salt, the top pricked with a fork so it will split easily, baked at 400F
for an hour.
Why not just rub with grease and nuke for 5 minutes? It isn't easier?
You cannot cook a potato in the microwave, and it be done in 5 minutes.
Yeah you can, depending on size.
I use a small 700 watt microwave
medium in just under 5 minutes.
2 1/2 minutes on one side, wait a bit then flip over and do another 2
More like 3 minutes on each side for a large one.
They're fully cooked but no crisp skin like Jill wants.
Very occasionally I'll nuke a small potato, but mostly when I have a
roast in the oven I'll bake at least four large potatoes at the same
time. extra baked potatoes can be reheated in the nuker. I don't use
any oil or salt on the skin. Only thing I do is scrub them well with
a brush and use the peeler to poke out the eyes. Potato eyes are
toxic. I find oiling the skin keeps it from crisping until the potato
is over baked. After baking the potato I cut an X in it and squeeze
the potato til it opens some and the flesh softens, then I place a pat
of butter in and some salt. I don't like too much salt... sometimes I
don't put any salt on baked potatoes. Sometimes instead of butter I
use sour cream, sometimes plain yogurt. I like boiled potatoes
smashed with plain yogurt. Sometimes when I plan for it I like
smashed boiled potatoes with pickled herring in cream sauce, then
naturally it needs no salt. I don't normally keep herring in the
fridge, it won't make it til the end of the day... my Latvian
upbringing... lots of pickled fish washed down with vodka. For those
who may not know Riga is the capital of Latvia, Riga is the world's
vodka capital. I like all kinds of pickled fish, pickled lox is very
good, difficult to find. My favorite is matjes herring, also not easy
to find anymore.