quote:

Originally posted by Bruce Bilmes & Sue Boyle

Microwaved or baked in foil, the results are similar: a potato that’s steamed rather than baked in dry heat. It’s not awful if you start with good-tasting potatoes, but "not awful" doesn’t compare with a glorious baker pierced multiple times with a fork (to encourage the steam to escape the tuber) and then cooked naked in the oven. Crisp skin, dry flaky interior – wonderful!

Yeah, that is what I’m talking about!!! I have to have the crispy skin. I only microwave potatoes if I am going to fry them because nuking them cuts about 10 minutes off the fry time.