Source in .scx format of Instant Pot “Baked” Potato
<?xml version="1.0" encoding="UTF-8" standalone="yes"?> <!-- Shop'NCook recipe exchange format Generated by Shop'NCook 3.1 (http://www.shopncook.com/) DTD: http://www.rufenacht.com/shopncook.dtd --> <!DOCTYPE ShopNCook> <?xml-stylesheet href="shopncook1.css" type="text/css"?> <ShopNCook version="1.0" generator="Shop'NCook recipe database 1.0" xml:lang="en"> <RecipeList> <Recipe recipeId="82997" locale="en-us"> <RecipeHeader> <RecipeTitle>Instant Pot “Baked” Potato</RecipeTitle> <Category>Side</Category> <NbPersons>0</NbPersons> <PortionYield quantity="1.0" unit=""></PortionYield> <PrepTime hours="0.0"></PrepTime> <TotalTime hours="0.0"></TotalTime> <Source></Source> </RecipeHeader> <IngredientList> </IngredientList> <RecipeText>Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 40 minutes Yield: varies Method: Instant Pot Cuisine: American INGREDIENTS russet or yukon gold potatoes, scrubbed clean (you can do 1 potato or up to 4-5 pounds) INSTRUCTIONS Add 1 cup of water to the pressure cooker pot and place trivet or a steamer basket inside. Stack potatoes inside, larger ones on the bottom, smaller on the top. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 minutes. When cooking is complete, use a natural release. Could also use a quick release if needed, but they are more moist with a natural. Serve with desired toppings like butter, sour cream, shredded cheese, diced ham, steamed broccoli, BBQ pork, gravy, nacho cheese sauce, runny egg, etc. NOTES: Russet Potatoes are a more starchy potato and make a light, fluffy baked potato. Yukon gold are a waxy variety and result in a very creamy baked potato. Both are amazing in their own way! Shred any extra potatoes, scatter them on a sheet pan, and freeze for hash browns. Once frozen place them in a freezer safe ziplock bag. </RecipeText> </Recipe> </RecipeList> </ShopNCook>