Baked Potatoes are incredibly versatile. There’s the favorite toppings, and there are the extras you add to serve a “loaded baked potato.” They can be topped with so many different things to turn a simple baked potato into a complete meal. A few of my favorites are chili, taco toppings, and veggies with cheese. Leftovers can be chopped up to make baked potato salad or tossed into a loaded baked potato soup. These humble little tubers can go a long way to help stretch your grocery dollars, too.
Aside from being inexpensive and versatile, potatoes are also loaded with nutrients. A potato provides potassium, magnesium, and vitamins C and B-6. In my household, an even more important piece of information is that all of my children willingly eat baked potatoes and oven fries. This includes the Taco Seasoned Oven Fries.
The only problem with baked potatoes is that they take a very long time to cook. As you may recall, I received a pressure cooker for Christmas, and I have been having fun experimenting with different recipes. Food Critic really loved the Macaroni and Cheese. Sue Chef was a huge fan of the attempt to replicate Dr. Pepper Ribs, and Baker’s Man really liked the Hot Wings.
On the day I “baked” potatoes in my pressure cooker, we were all very hungry. Baked potatoes were on the menu, and I didn’t want to cause a mutiny by announcing a menu change. They really like baked potatoes, and they can be scary when they’re hungry. Baking potatoes in the oven takes an hour, and steaming them in the microwave doesn’t give the same texture to the finished product. I considered my pressure cooker.
I decided that perhaps a hybrid approach to dinner might be in order. I could start the potatoes in the pressure cooker and then finish them in the oven. I had recently seen a YouTube video where someone prepared chicken using that technique, so why couldn’t I also apply it to the potatoes?
I washed a dozen medium potatoes and arranged them in the pot inside of my 6 quart electric pressure cooker.
When the cook time was over, I left the pressure in the cooker and turned on the oven to preheat to 350 degrees.
When the oven was preheated, I released the remaining steam, and opened the cooker. I carefully removed the potatoes only to discover that they were still very firm which meant they were under cooked. This was okay with me because I was still going to finish them in the oven. It just meant it would take a little longer.
I carefully brushed half of the potatoes with olive oil and sprinkled them with coarse salt. (Actually, we rolled a few of them in the salt that was on a plate, but I don’t want you to think that I am a salt monster or something. Half of them, we left without oil and unsalted to see how they would turn out. The potatoes were placed into the preheated 350 degree oven and allowed to bake for 15 minutes.
Give these a try, but remember that if your pressure cooker is larger than 6 quarts, you may require more liquid to achieve pressure and get the same results. Always consult the manual for your pressure cooker prior to use.
Thanks for visiting Patty Cake’s Pantry.
- 12 medium sized russet potatoes
- 1½ cups water
- 3 Tablespoons olive oil (Optional)
- Coarse Salt to Taste (Optional)
- Place potatoes in the pot of your electric pressure cooker.
- Add 1½ cups water.
- Close lid and turn timer to 10 minutes
- Once pressure timer has run out, leave the pressure on the cooker while you preheat the oven to 350 degrees.
- When the oven is hot, release remaining pressure from cooker.
- Open cooker and remove potatoes carefully and arrange them on a baking dish.
- Brush potatoes with olive oil and sprinkle heavily with coarse salt (optional step)
- Place potatoes in oven and bake for 15 minutes to allow them to finish cooking.
- Serve with your favorite toppings.