It is much faster to cook a thin skinned potato such as a red skinned or Yukon gold potato. Idaho potatoes are thick skinned and can be much larger, hence taking longer to cook just like they would in a conventional oven. To expedite the process, with a large Idaho potato try slicing the potato in half lengthwise, and cut an incision in the center of the potato approx. 1 in from either end down the center about ½ inch deep. Add 1 cup of water to Microhearth Pan. Insert Steam Pan over water. Place the potato flesh side down on the Steam Pan, rub the skin with olive oil and sprinkle with sea salt. Place Lid on unit.
Set the time for about 20 minutes, if not fork tender when checked, add water if needed and place back in the microwave for additional 5 minutes, repeat this process until tender using 3 minute intervals and adding water as needed.
Make twice baked potatoes by scooping out the flesh and mix with butter, sour cream, chives, bacon, cheese, salt and pepper or your desired ingredients, place potato mixture back in the skin and sprinkle with cheese and paprika, place back on the steam pan and put back in the microwave for additional 2 minutes for the cheese to melt and the topping to heat through. Enjoy.
Another way to cook a large potato is to peel off the skin on the top half of the potato, place on a cutting board and put two wooden spoons of like circumference on either side of the potato, using a sharp knife slice through the potato in 1/8 inch increments down the length of the potato using the spoons to prevent slicing all the way through. Put pats of butter and salt and pepper, chives or garlic in between layers. Pour cup of water in Microhearth, insert steam pan, place potatoes on pan and put in microwave for 20 minutes, check to see if fork tender, if not, replace water as needed and return to microwave and check doneness in 3 minute intervals. Pour ranch dressing over top of potato and serve while hot.