• I tried to find a recipe that was worth the time and effort.

  • I was not a fan of the 10-hour slow cooker recipe.

  • The classic no-foil oven recipe is very similar to how I make them.

I have always loved baked potatoes.

paige bennett holding a plate of baked potato covered in cheese and broccoli
I've made a lot of different baked potatoes with a myriad of toppings.Paige Bennett

My mom used to cook baked potatoes in the microwave before we piled them with food.

I wrapped them in foil and threw them in the oven for about an hour, but when I opened them, they were covered in salt.

I wanted to try a few different ways to bake a potato. I tested a 10-minute recipe in the microwave, a one-hour potato in the oven, and a 10-hour method in a slow cooker.

The first potato was microwaved.

ingredients for 10-minute baked potatoes on a kitchen counter
The 10-minute recipe uses the microwave.Paige Bennett

I am not opposed to baking a potato in the microwave. It is the easiest way to get a craving.

The potato was washed and poked with a fork.

The Kitchn said to rub the potato with oil and sprinkle salt and black pepper on it.

The recipe took less than an hour.

salted and seasoned potato in a pink mug on a kitchen counter
I microwaved the potato in a mug.Paige Bennett

I put the potato in the microwave and let it cook for a while.

I used tongs to cook the potato for 3 minutes.

The texture was ok.

I've had microwaved potatoes before.Paige Bennett

The potato had a denser interior than a standard oven-baked potato.

The flavor of the skin with the oil, salt, and pepper was good, but the flimsy, papery texture was not enjoyable.

The 10-minute potato was aided by toppings.

It tasted better with butter.Paige Bennett

The texture issues were easy to mask with butter and topping.

When you can't wait for a baked potato, you can use this method. This isn't my preferred method as I enjoy eating the whole potato, skin and all.

I usually make them using a no-foil method.

The one-hour recipe uses the oven.Paige Bennett

The New York Times has a simple recipe to bake potatoes.

I washed, dried, and poked a large potato with a fork.

I rubbed oil and salt on the skin.

The potato was put in the oven.

I'm used to making baked potatoes without foil.Paige Bennett

The potato should not be wrapped in foil. I baked the oiled-up potato on a small tray.

I let it go for the full hour even though the recipe said 45 minutes to an hour.

This potato has a lot of skin on it.

The texture on the outside and inside was perfect.Paige Bennett

The skin of the potato had a lot of flavor from the oil and salt and it was very thin and crisp.

The recipe was going to be difficult to beat.

Everything I wanted was achieved.

The oven make the potato nice and crispy.Paige Bennett

The potato was baked in the oven.

The interior was soft but not as fluffy as I usually use it to cook potatoes. I bake mine a bit longer, score them, and bake them more often.

The slow-cooker potatoes turned out to be much different than I anticipated.

The 10-hour recipe called for garlic.Paige Bennett

If you need space in the oven for other foods or want to make baked potatoes in the slow cooker, it's a good idea. It doesn't seem like it would work for dining alone.

I followed a slow-cooker potato recipe that starts with butter and garlic being mixed to coat the potato's skin.

I put the potato in my slow cooker.

The recipe called for the potato to be wrapped in foil.Paige Bennett

The recipe says to add 1 cup of water, but it barely covers the bottom. When the water reached 1/3 of the way up on the potato, I added a few cups.

When my slow cooker is at a low temperature, I set it to the lowest setting so I don't cook the potato too much.

I was worried about the texture of the potato.

I was very skeptical about the texture of the potato.Paige Bennett

The foil was discolored after a few hours.

The potato still felt hard, so I turned the heat up.

I was worried at the eight hour mark. I squeezed the potato with tongs and the recipe says it should take eight to 10 hours to cook.

I caved after 10 hours of waiting on a single baked potato.

The potato wasn't easy to eat.

This potato didn't look or smell appealing.Paige Bennett

The skin was dark and hot when I took it out of the slow cooker.

It was so tough that I could barely eat with a fork.

The smell was not good. I was expecting the butter and garlic to smell great, but it turned out to be a weird smell.

I will not use the slow cooker recipe again.

The potato was so hard even after cooking for 10 hours.Paige Bennett

I expected a soft potato from the steaming process, but I didn't think the slow cooker would become a go to method for me.

I'm not going to be making potatoes like this again.

The one-hour potato was better than the microwaved recipe.

The one-hour recipe was pretty much perfect.Paige Bennett

The texture of microwaving baked potatoes is not as good as a standard oven-baked potato.

I can't see myself making potatoes for a crowd in a slow cooker again.

The one hour potato was my favorite of the three.

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