A couple of people have asked for more details on how to make microwave potatoes that taste like real baked potatoes:
Super easy. Just scrub the potato and put it in a baggie, freezer bags work the best in my opinion, along with about a quarter cup of water:
Hard to see the water but, trust me, it's in there.
Place in the microwave without sealing the top. Just sort of wrap the top over it so the water doesn't spill out or place the potato flat in the bottom with the bag sitting almost upright but you need to leave a steam vent or it will get ugly. Again, really. TRUST me on that one. :-)
Microwave on high for about 8 minutes (on mine) and test for squishability. Microwave longer if needed.
Now here's the really important part. Leave the potato sitting there for about five minutes to steam. I've found that almost all of the water will be absorbed and leaves the skin nice and moist.
Voila. Split and dress as usual.
great tip. i have one concern re: this method.
while researching microwave safety, we learnt that plastic bags, cling wrap, etc. should not touch the food.
http://jugalbandi.info/2007/08/microwave-q-a/
a m/w safe container with a lid may work better from the food safety standpoint.
Posted by: bee | August 28, 2007 at 08:01 PM
Thanks, Glenna, you are a sweetheart to post this.
Just a question about the whole plastic thing in the microwave; what do other people think about this? I am a little wary of some of these reports, as it seems as if every minute we are warned about something or other (weren't cell phones supposed to cause sterility a while ago???)
Posted by: tom | August 28, 2007 at 10:44 PM
Bee--Thank you for giving us information. I personally have heard all plastics are terrible for us so we're pretty much screwed, but yes, a plastic bowl with a lid would work too as long as you don't put the lid down tight. You want the steam but not to create a mini explosion. :-)
Tom--You're so welcome. I'm the same way. I've heard all that too and I figure at this point I'm already screwed. And yeah, I remember the cell phone one too!
Posted by: Glenna | August 28, 2007 at 11:12 PM
I like this tip, Glenna, thanks. Will definitely try it.
Posted by: Cynthia | August 29, 2007 at 01:54 PM
Cynthia--you're welcome. It really is a great way to "bake" potatoes especially in the summer when heating up the oven for an hour or more is bad deal.
Posted by: Glenna | August 30, 2007 at 09:03 AM
Hi, Glenna, I've been reading your blog for quite a while now and I love it! I've never felt compelled to comment until now, though. We tried this baked potato thing last night and you are my new hero! They were terrific! They tasted great and you would never know they hadn't been baked in the oven. In Phoenix in the summer, I do everything I can to not turn on the oven! Thanks! Tara
Posted by: Tara | September 21, 2007 at 03:44 PM
Tara--Thanks so much for telling me about you liked the "recipe" and the nice compliment. You made my day!
Posted by: Glenna | September 22, 2007 at 07:21 AM
Ohh, that looks so tasty! I am sure that it will be perfect for my picky eater diet! Thank you for the wonderful recipe! I will try it!
Posted by: michael jones | October 05, 2007 at 09:42 AM
Thanks, Michael!
Posted by: Glenna | October 07, 2007 at 02:19 PM
have not tried this method but will. It will be a great help to get dinner ready F. A. S. T.
thanks
Helga
Posted by: Helga Wegener | November 09, 2007 at 04:53 PM
Thanks for the recipe Glenna, will give it a try tonight!
Posted by: tara | November 27, 2007 at 04:56 PM
Good to know!!
Posted by: Melody Elliott Koontz | July 17, 2010 at 07:56 PM
It's making my mouth water just looking at that. I love Jacket Potato's!
Posted by: Honey | February 05, 2011 at 04:24 PM
This was such a wonderful post! Thanks so much. I have a meal plan service and will use this idea for quick lunches. I'll link back to your site of course.
Posted by: Julie McGold | October 03, 2012 at 02:46 PM
Thanks, Julie!
Posted by: Glenna | October 04, 2012 at 10:51 AM
Quick question: Prior to cooking, do you still pierce the potato with a fork or is it not necessary due to the steamed water in the bag?
Posted by: Jean | October 04, 2012 at 01:28 PM
Jean--in my experience it doesn't matter. I've poked and not poked with a fork and they've always come out the same and have never done anything funky during cooking either way.
Posted by: Glenna | October 04, 2012 at 01:37 PM
How long would you cook 2 or 3 potatoes together, or would you need to do them one at a time?
Posted by: Sonya | August 05, 2014 at 07:38 PM
Wrapping in a wet paper towel might work better
Posted by: laurie | July 20, 2015 at 05:45 PM
Sonya, I'd start at about 12-15 minutes and then just squeeze to see when they're soft enough.
Laurie--that's a great idea too!
Posted by: Glenna | August 09, 2015 at 11:32 PM
This was delicious, moist and quick, the best thanks Mary Q
Posted by: Mary | September 18, 2015 at 06:03 PM