Pressure Cooked Baked Potatoes
I just purchased one of those pressure cooker/crock pot/rice cooker/steamer Pots. I'm having fun experimenting. Here is a quick easy way to speed up the "baked potato". I loved the creamy soft inside, and the oven crisps up the skin, making it, in my opinion, the best "baked potato" ever.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | water |
| 2 pounds | medium baking potatoes (also called idaho or "old potatoes"), well scrubbed - about 6 potatoes |
Directions:
Place the washed potatoes in the pressure cooker, no need to pierce the potatoes. Then, add a cup of water to the cooker.
Turn on oven to 450F/245C so to pre-heat while the potatoes are pressure cooking.
Close and lock the lid of the pressure cooker.
Electric pressure cookers:
Cook for 10 minutes at high pressure.
Stovetop pressure cookers:
Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 8 minutes pressure cooking time.
When time is up, open the cooker by releasing the pressure.
Using tongs, and being careful not to remove too much of the skin, place each potato directly on the middle rack of the oven (poked holes facing up) and bake for 10-15 minutes - take out the smallest potatoes and serve first. Then, turn off the oven and let the larger potatoes continue to bake using the oven's residual heat for another 5-10 minutes.
Enjoy your crispy, fluffy baked short-cut potatoes!
Source: hippressurecooking.com
