Which potatoes microwave better?

I usually use a russet potato, the brown skinned baking type, but any potato would work. Just depends on the size for the baking time.
A large russet takes about 10 minutes, maybe a minute or two more, you have to check by squeezing it. I scrub my potato, dry it with a paper towel, poke about 6 holes in it for ventilation, rub in olive oil, or butter, and put in a ceramic, microwave safe, bowl or on a plate. Cover it with a damp paper towel and bake. For a smaller red or gold potato I would check it after about 5 minutes.

If you cook too long the ends will become rock hard.

@Coloma ok. I asked the clerk and she recommended the little potato company blushing Belle. $5 for a one and half lbs.

I see “up-sell” the clerk is steering you to the high priced item. I prefer sweet potatoes.

http://www.littlepotatoes.com/en/products/blushing-belle/

Fuck everything about those.

You can get a 5 pound bag of normal potatoes for 3 bucks that work great for baked potatoes and everything else.

@johnpowell Good thing that I only bought one bag. I will see if i can get help on Tuesday and buy the real bag.

@johnpowell I have a good back pack. I will buy a BIG bag of potatoes on Tuesday.

What do you have to cook them with? Just a microwave?

I can cook them I’m a electric frying pan covered in margarine .

Depends on what you’re going to use them for. If you are going to fry them after nuking, then I’d probably go with a waxy yellow or gold potato. If it’s for mashing or eating as a baked potato, brown-skin or white flesh are good. Redskin is often used (around here) for making mashed/smashed or potato salad. All of them can be cooked as @Coloma described.

That clerk really upsold you in a not nice way.

@BellaB I agree. I do like the little potatoes in soups and as a side dish now and then but sheesh, exactly, upsold in a not nice way. Pffft!

I got 10lbs of potatoes russet for $6. Scary walking out side at night. Just got home.

Now you are talking, should be for a couple of meals.

Good job on getting that bigger bag of potatoes. You can make some nice meals with those.

__

Last night I boiled up about three pounds of potatoes. Both Setanta and I had some with sour cream and butter as a snack (like potato chips but a lot tastier). This morning I used the rest of them to make really quick and tasty home fries with bacon/sage/onion.

Fantastic job getting some potatoes. You might want to look into making hash browns. Melt some cheddar cheese on top and cover in ketchup and you are golden.

If you have accesses to a oven Hasselback Potatoes are awesome and very easy to make.

Just had a microwaved potatoe. Was good but was too hot on my teeth . will let cool next time. I nuked it on high for 8 minutes.

Here is normally how I microwave one. Stab it with a fork about six times (to let the steam escape). Rub some butter all over it and nuke it.

Time varies. You will learn your microwave coking time.

Toss on some more butter and sour cream and enjoy.

Yeah, cut rge hot potato open and let it cool for a while, unless you’re going to dress it with cold sour cream, cottage cheese or salad dressing.
If you buy a small package of cooked, crumbled bacon, it will keep in the freezer forever. Add a small amount for a “loaded” baked potato.
A can of decent quality chili should dress 3–4 potatoes, too, if your looking for variety.

Whatever happened to @NerdyKeith? He should be here to suggest corn topping.

Another thing that is really good on a baked potato is chili with shredded cheese.
Oops I see that @ibstubro already mentioned chili above, never mind. haha

I’m partial to ranch dressing or green goddess over my baked potatoes. Super fattening but once in awhile I go all out and slather my tater in one of those.
Cream of mushroom or cream of chicken soup is also a good topping. Make the soup thicker by only using half the water.

If you have left over baked /nuked potatoes, they are great as a base for one of my favourite winter soups – loaded baked potato. I almost wish it was cold enough to make some right now.

You can boil your potatoes in your electric skillet and use as @BellaB and others suggested above.
I prefer boiled potatoes over baked for a lot of things – they’re cleaner, juicier. Another benefit is you can make larger quantities of boiled potatoes, and use as needed. Reheat in the microwave (why isn’t there a common shortening of that damned word, like “wave” or “waver”? “Miker”? 3 syllables is too much for a commonly understood concept!) and eat, mash, or fry.
Chunk/slice your potatoes up into pieces small enough to cover with water, then simmer until you can just easily insert a fork. The skins slip right off if you don’t care for them. You want to drain the taters as soon as they are done. Separate out what you’re going to eat, get the rest in the fridge or (temporarily just to cool them) freezer. The heat that hurt your teeth will cook them to mush.
You can cube the cold boiled potatoes and use cold as a salad (Italian dressing and some of those bacon bits would almost approximate German Potato Salad, or @Coloma‘s ranch/Green Goddess fetish would work as cold potato salad), or reheat and use with any of the baked potato topping suggested above.
Butter, garlic, salt and Parmesan cheese is a personal favorite.

BUT WAIT! THERE“S MORE!
All these suggestions work equally well with boiled pasta. The long stringy stuff has it’s place, but is harder to cook, and harder to work with. Rotini is a popular (boring) option. Raditori is a Walmart pasta here, these days, and all purpose. Boil a pot to the minimum directions on the box. Take one out, rinse under cold water, and eat. When it suits your taste/palate, drain, remove your dinner portion from colander, and let the rest rinse under cold water while you add your butter or sauce to your hot pasta.

AND FOR AN UNLIMITED TIME ONLY!!
All of the suggestions about frying your leftover baked potatoes work with leftover boiled potatoes. Many of my pasta suggestions will work with baked potatoes.

AND BEST OF ALL!?!
Free schlepping!!!!

Cooked ones