Grammy's Kitchen · Baked Potato · Instant Pot Baked Potatoes
One of 53 baked potato recipes we measured
10 cooks on kristineskitchenblog.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 2% |
| protein add | 0% | 11% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 4 russet potatoes (scrubbed) |
Method: 10 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve used your recipe several times using Golden or Yukon potatoes and they turn out creamy and delicious, especially when you leave them in for the whole time allowing the pressure to naturally release. Much better than baked potatoes in the oven.” — a cook, 5.0★
“Thank you so much for your very specific instructions! I was wondering what the reason was for using cold water. I like to use hot liquids to help the IP come to pressure faster. Do you think this would work?” — a cook, 5.0★