Microwave Cooking

• The conventional oven heats the air inside and, consequently, heats the food. But in a microwave, high frequency electromagnetic waves are sent directly to the food, heating it immediately. The waves penetrate the food and cause friction that produces heat to cook it. Almost anything can be cooked in the microwave, but you cannot achieve the same taste as stove top or oven methods. Microwave cooking is easy and convenient because it is fast and you don't have to use as many cooking utensils.
  
  

Potato Cooking

• Potatoes are a root vegetable that can be prepared in a number of different ways. Potatoes make good companion dishes like French fries, mashed potatoes, and roasted potatoes. Potatoes are a key ingredient in many recipes and are used for a quick bite, as is the case with potato chips or often as the main carbohydrate in a balanced meal.
  
  

Poking Holes

• When microwaving a potato it is essential to poke holes in the skin. As the microwave heats the water in the potato from the inside, steam and pressure build up in the vegetable. If the steam can't escape through the skin, it can cause the potato to explode. Poking a few holes in the skin can prevent the potato from exploding. Only a few jabs with a fork or knife through the skin is necessary to relieve the pressure, but if you want to be extra sure the potato does not explode, you can make the holes deeper.
  
  

End Result

• Microwaving the potato for five minutes on each side should be sufficient to cook it all the way through. The end result of a microwave-cooked potato with holes should be a light and fluffy baked potato. The potato won't have the crispy skin that develops when it is baked in an oven, but it can always be broiled in the oven for five minutes to crisp the skin.