Baked Potatoes⚓︎
Based on this Oven-Baked Recipe and this Instant Pot one
Personal rating:
Ingredients⚓︎
- 2-4 Russet Potatoes, scrubbed clean
- olive oil
- 1 tsp salt
- Grated cheese, black pepper, sour cream, chives, parsley, etc. for serving
Recipe⚓︎
Oven⚓︎
- Preheat the oven to 450F
- Scrub, wash, and dry the potatoes
- Poke each with a fork to allow steam to escape
- Rub oil and salt over the potatoes
- Bake on a baking sheet for 1.5-2 hours or until tender inside (45 minutes for smaller potatoes)
- Top with cheese, black pepper, and sour cream
Instant Pot⚓︎
In a pinch, use an Instant Pot to soften the potatoes, then crisp in the oven
- Scrub, wash, and dry the potatoes
- Insert the steamer rack into the instant pot, add 1 cup of (cold) water, then add the potatoes. Make sure the potatoes and water do not touch
- Seal and cook on high pressure for 20 min and quick release
- For smaller potatoes, use 15 min
- Start pre-heating the oven for 400F
- Place the potatoes in the oven at 400F for 8 min
- The potatoes can either be quartered or cooked whole
- Top with cheese, black pepper, and sour cream