Baked Potatoes - Oven Or IP

Ingredienser

Russet potatoes

If using instant pot:

1 - 1 1/2 cup water

6-8 Potatoes

1/2 teaspoon kosher salt, optional

1/4 teaspoon pepper, optional

2 Tablespoons olive oil, optional

Vejledning

Wash potatoes & pat dry

Using a fork, pierce the potatoes 3-5 times around the potato

If baking in the oven-bake at 375 for 1 hour or longer until tender when poked with a fork, depending on size.

If using instant pot - pour the water in the instant pot and set a steam basket or rack in the pot.

Add the potatoes to the steamer basket/or rack. *You can mix the salt, pepper and oil in a small dish and brush the potatoes with the mixture if desired before putting in the basket or on the rack.

Close and lock the lid. Select manual and cook at high pressure 15 minutes (see notes) with a 10 minute NR and then QR. **I prefer to do all NR if there is time for softer potatoes.

After pressure is released, open and remove the potatoes. *You can brush the remaining oil mixture on the potatoes and broil them for a few minutes to crisp the skins if desired.

Notater

Small potatoes 6-8 oz - 15 minutes pressure

Medium potatoes 9-10 oz - 17 minutes pressure

Large potatoes 12+ oz - 19+ minutes pressure depending on size

**I prefer to let the cooker do all NR if time allows.

If using whole red potatoes, high pressure 8 minutes with NR 5 minutes, then QR