Tip of the Day: Quick, tasty, and crunchy baked potatoes

by Monika Bartyzel, Posted Jun 11th 2008 @ 6:00AM

Getting that crisp and tasty skin on a perfectly cooked baked potato might take a while, but there's one shortcut that can get you good results really quickly.

Baked potatoes are one of my favorite quick and healthy food options. (Well, they are when I can refrain from lathering the skins in butter.) They don't take a lot of effort to prepare -- you just have to clean them and poke some holes in them so they don't explode. However, baked potatoes take so very long to cook. The time it takes to get a wonderfully soft inside and crisp outer skin rips away any speedy convenience, and if you just nuke the taters, you'll lose out on the great crispness.

So, the easiest way to get yourself a decent baked potato quickly -- microwave it and then bake it. Poke some holes in the tater to keep it from exploding, and nuke it for about 5 minutes (depending on size and the strength of your microwave). When it's just soft enough to eat, throw it in the oven or toaster oven at about 400 degrees, and then let it crisp up to your desired consistency. Viola! A tasty tater shortcut.

Filed Under: Tip of the Day, Ingredients, Methods
Tags: baked potatoes, BakedPotatoes, baking, microwaving, Tip of the Day, TipOfTheDay, vegetables