Go Back
–+ servings
Whole Baked Potatoes – vegetarian recipe
Stav Kogan

Whole Baked Potatoes

Print Recipe Pin Recipe
Servings: 4 servings
Calories: 150
Ingredients Method Nutrition

Ingredients
  

  • 6-8 medium Russet Potatoes potatoes (approx. 40.0 oz / 1134g)
  • 0.5 tsp (0.1 oz / 3g) Kosher Salt
  • 0.5 tsp (0.1 oz / 2g) Black Pepper , ground
  • 2.0 tbsp (1.0 oz / 28g) Olive Oil
  • 1.0 cup (8.0 oz / 240g) Water
  • Select Uniform Sizes: For the most consistent cook time, choose Russet potatoes that are as close to the same size and weight as possible. If you have a mix of large and small potatoes, the small ones will overcook while the large ones remain hard in the center.
  • Crisp the Skins: The Instant Pot is incredible for speed and keeping the inside fluffy, but it won't give you a crispy skin. For that classic steakhouse finish, transfer your cooked Whole Baked Potatoes to an air fryer at 400°F (200°C) or a hot oven broiler for 3-5 minutes before serving.
  • Infuse the Water: To add extra depth to your Whole Baked Potatoes, try swapping the 1 cup (240 ml) of water in the Instant Pot for vegetable or chicken broth. Drop a couple of smashed garlic cloves or a sprig of fresh rosemary into the liquid to subtly infuse the potatoes as they steam.

Method
 

  1. Wash the 6-8 medium Russet potatoes and pat them dry with a clean kitchen towel.
  2. Using a fork, carefully pierce the middle of each potato several times to allow steam to escape during cooking.
  3. In a small mixing bowl, combine the 0. 5 tsp. (0. 1 oz / 3g) kosher salt, 0. 5 tsp. (0. 1 oz / 2g) ground black pepper, and 2. 0 tbsp. (1. 0 oz / 28g) olive oil.
  4. Mix the ingredients thoroughly until well blended.
  5. Add the prepared potatoes to the bowl. Use a pastry brush to evenly coat the exterior of each potato with the oil and seasoning mixture.
  6. Pour the 1. 0 cup (8. 0 oz / 240g) water into the inner pot of your Instant Pot.
  7. Place a steam rack directly inside the pot.
  8. Place the seasoned potatoes carefully onto the steam rack. Close the Instant Pot lid, lock it securely into place, and ensure the steam release valve is set to the Sealing position.
  9. Select the MANUAL setting and cook on HIGH pressure for exactly 10 minutes.
  10. Once the 10-minute cooking timer goes off, perform a Quick Release by carefully turning the release valve to the Venting position. Wait until the float valve pin completely drops before safely unlocking and removing the lid.
  11. Transfer the cooked Whole Baked Potatoes to a serving bowl.
  12. Serve immediately, generously topped with butter and fresh dill to taste.
  13. Don't Skip the Piercing: It might seem like a tedious step, but piercing your potatoes with a fork is non-negotiable. It allows the intense steam inside the potato to escape, preventing them from bursting under high pressure.

Nutrition

Calories: 150kcalCarbohydrates: 26gProtein: 3gFat: 4.5g

Tried this recipe?

Let us know how it was!