Some fans of baked potatoes prefer to use the microwave, which cuts
down on cooking time by more than half compared to conventional methods.
Cooking in a microwave, however, compromises texture, so you'll
need to crisp the skin of microwaved potatoes in the oven.
Potato nails are designed to cook potatoes faster and make them fluffy and pillowy.
Like the spoon hack or tin foil, the nail conducts heat into the potato's interior.
The real charm is in the texture: the peel is malleable but hard, while the interior is light, airy, and fluffy.