Sometimes, a boiled potato won’t do. Only the fluffy starch and crunchy crust of a baked potato will quell the turbulent fall gusts of cool wind that follow us through the door. But baking a potato simply takes too long.
My oven takes 15-20 minutes to pre-heat to the scalding temperatures potatoes need to be baked to a crispy skin. Add another 45 minutes to an hour to bake them and to someone who is used to pressure cooking everything the whole process just seems like a wasteful use of energy that takes entirely too much time.
On a whim, and then over and over and over again, I tossed the potatoes in the pressure cooker to pre-cook them a bit while my oven was pre-heating. Depending on the size of the potato, they need just 10-15 minutes in the scalding oven to crisp-up their skin and turn their flesh into a comforting fluffy pillow of potato-y goodness.
Start-to-finish your potato will go from raw to baked in under 30 minutes using this method!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|4 L or larger||none||10 min.||High(2)||Normal|
- Serves: 4
- Serving size: about 1½ potatoes
- Calories: 150.0
- TOTAL Fat: 0.0
- TOTAL Carbs: 39.2g
- Sugar Carbs: 4.5g
- Sodium: 0.0
- Fiber Carbs: 4.5g
- Protein: 6.0g
- Cholesterol: 0.0
- 1 cup water
- 2 pounds (or 1 k) medium baking potatoes (also called Idaho or "old potatoes"), well scrubbed - about 6 potatoes
- Place the washed potatoes in the pressure cooker and pierce the side of the potato facing up with a fork a few times or poke each a few times using point of a knife. Then, add a cup of water.
- 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!