this post was submitted on 15 Jan 2024
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No. I've got a couple in the oven right now because the weather is cold. In warmer times I've been using an air fryer.
I was under the impression it only really happens in the microwave. The oven heats it slower so it might get a crack to let the steam out, but a microwave is so quick it can get a small portion that seems to "explode" enough to get a bit of potato on the inside of the microwave.
It's not just that. Ovens cook with heat originating outside of the food, so the skin cooks(and cracks) before the inside gets hot enough to detonate. Microwaves on the other hand cook by exciting water molecules inside the food, and since the inside of the potato has way more moisture than the skin, it heats up much faster than the skin does.
Microwaves still cook from the outside in, but yes, mostly only excite water.
I believe this came up in another ATK thing, but can't track it down at the moment.
Well, t.i.l., thanks ๐