I am fortunate to have a special programme on my Microwave for Jacket Potatoes. It uses both the microwaves and the inbuilt Grill. I have to admit that when I first tasted baked spuds from a M/wave in a friend’s house many years ago, I thought they were a soggy mess. She tried to cook far too many in one go and when they were done she wrapped each one in foil for 5 mins? This only sealed in the dampness.

I prefer a dry fluffy baked potato. If I have a dinner in the oven then I transfer the microwaved spud to the oven and it helps crisp the outside while further drying the inside.

I also find setting the potato on an upturned Pyrex ramekin or pie dish in the Microwave helps.

Let me know how you get on.

Ramana, don’t use spuds with green skins….apparently they contain
solanine…which is produced, along with chlorophyll, when they are exposed to light …… mind you you’d need to eat about 2kg of completely green potentates to raise blood levels to a dangerous levels. They are in the same family as Deadly Nightshade, Thorn Apple, Datura and tomatoes.

pinched this…….

Nutritionally, potatoes are best known for their carbohydrate content approximately 26 grams in a medium potato. Starch is the predominant form of carbohydrate found in potatoes. A small but significant portion of the starch in potatoes is resistant to enzymatic digestion in the stomach and small intestine and, thus, reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits of fibre provide bulk, offer protection against colon cancer, improve glucose tolerance and insulin sensitivity, lower plasma cholesterol and triglyceride concentrations, increase satiety, and possibly even reduce fat storage
The amount of resistant starch found in potatoes is highly dependent upon preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling
Potatoes contain a number of important vitamins and minerals. A medium potato (150g/5.3 oz) with the skin provides 27 mg vitamin C 45% of the Daily Value DV, 620 mg of potassium 18% of DV, 0.2 mg vitamin B6 10% of DV and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. Moreover, the fibre content of a potato with skin 2 grams equals that of many whole grain breads, pastas, and cereals. In addition to vitamins, minerals and fibre, potatoes also contain an assortment of phytochemicals, such as carotenoids and polyphenols. The notion that “all of the potato’s nutrients” are found in the skin is an urban legend. While the skin does contain approximately half of the total dietary fibre, the majority more than 50% of the nutrients are found within the potato itself. The cooking method used can significantly impact the nutrient availability of the potato

You asked…..

In case you are wondering, the challenge arose because I got into an argument with one of my park acquaintances who claimed that potatoes were harmful and I just had to defend my favourite vegetable.

@Magpie - Perhaps you can answer a question… Are potatoes counted as one of the ‘5 a day’ veg? I have never seen them on any list and therefore count them as fiber.

@Kimme - Enjoy!

@WWW - As I get older I appreciate my spuds and look forward to new ways of serving them.

~kimme