quote:

Originally posted by MNSIG:
When did potatoes become deadly? I understand the trend away from "processed" foods, but a baked potato has to be about as Paleo as it gets. People have been eating them forever. It's not a dang pack of Oreos.

They have a high glycemic index--the carbs are broken down into sugar by the body pretty quickly and can cause blood sugar and insulin levels to rise quickly. Depending on the person, this can be problematic.

quote:

Originally posted by zoom6zoom:

quote:

A foil wrapped potato is a STEAMED potato, not a baked potato.

Amen, brother.

She also said microwaves cook from the inside out.

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Originally posted by cas:

quote:

Originally posted by zoom6zoom:

quote:

A foil wrapped potato is a STEAMED potato, not a baked potato.

Amen, brother.

She also said microwaves cook from the inside out.

To some degree it does. There typically is more water in the center of objects and therefore the water molecules vibrate faster. Slightly more complicated is the fact that the heat best at the peaks and troughs of the microwave. So they actually heat from those points rather than the center. So in actuality they hear in specific places in the microwave, if that aligns with the center it will heat faster from there, if it aligns on the right side 2/3 of the way from the center then it heats from there. This ladies and gentleman is why you have a rotating plate in your microwave. This allows for the peaks and troughs to hit various places in the food product while cooking.

Here's an explanation of how a microwave works:




Link to original video: https://youtu.be/kp33ZprO0Ck

quote:

Originally posted by deepocean:

quote:

Originally posted by DonDraper:
If you like baked potatoes get an Instant Pot. Only takes around 20 minutes and they come out perfect.

How do you cook them with the instant pot? Which setting/temperature do you use? Do you just put them in the pot?

1 cup of water. Potatoes (poke some holes with a fork) sit on a stand in there (they don't sit in the water) 12-20 minutes of sealed high pressure (20 minutes would be for large size ones), then vent naturally for about 5 before releasing the pressure. Believe we did 14 minutes for some small/medium sized ones. Very evenly cooked and way easier than the oven or microwave methods.

If the outside heats before the inside, which it does, it's not cooking from the inside out.

So I took this baked potato prep suggestion and applied it to one of our usual recipes.

We like to make twice baked potatoes by baking the potatoes. Removing the inside, mashing it with some milk, bacon, cheddar, and green onion. Put the mixture back in the shell and bake it again.

Usually I just nuke the potatoes for the first bake to save time. I decided to give this method a try and holy moly was it awesome. I pan fried the bacon while the potatoes did their first bake. When I pulled them to oil the skins I used the hot bacon grease right out of the pan. After the second bake I sliced them in half, let them cool to handling temp, then scooped the insides and proceeded as usual.

They were absolutely phenomenal. The skins were almost a potato chip like quality. I highly recommend this.