Grammy's Kitchen · Baked Potato · Instant Pot Baked Potatoes
One of 53 baked potato recipes we measured
11 cooks on www.thereciperebel.com rate it 4.7★.
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.
| 1360 g | 8 medium red or russet potatoes |
| 240 g | 1 cup water or chicken broth |
Method: 5 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“If you always use QR you will be disappointed in some of your results, especially meat. it needs some minutes of natural release to be tender and juicy. The amount of water you put in your pot is determined by it's size. An 8-quart requires 18 oz of water acc” — a cook, 5.0★
“I cook large russets in my Instant Pot for a half-hour (15 min. NPR) and they are perfect. I use 1 cup of liquid for everything, and haven't used foil, just the rack. Best potatoes I've ever eaten!” — a cook, 5.0★