I have a lot of kitchen gadgets and appliances and enjoy trying them all out. I can't really say that any of the appliances I have bought, have been a disappointment, but I can for sure say that some have become my favorite to use and I try to use them as much as I can, sometimes daily.
My pressure cooker is one of those. Not just for it's convenience, but I love putting it to the test and making things in it that I would never have thought of doing.
Last week I made some delicious pork chops (recipe will be up after this one), and to go with them I wanted twice baked potatoes, but it was a super busy day and by the time I got around to dinner prepping, I realized that I wouldn't have an hour or more to wait for the potatoes to bake in the oven.
Obviously, I turned to the pressure cooker, looked through my user manual, searched a few online tips and tricks and went for it.
Guys???? They came out so good that I will never bake them in the oven again.
Let me tell you real quick how to make these delicious potatoes.
4 medium russet potatoes
2 cups water
Add 2 cups of water, close the lid, making sure the valve is set to seal. Press the Manual Button for 25 minutes on High pressure.
When the potatoes are done cooking, place a dishtowel over the release valve. I always do this because sometimes it sputters water everywhere. Do a quick release of the valve and then remove the potatoes carefully. I used tongs for this.
Let the potatoes cool just enough so you can handle them, then slice them in half. Using a spoon remove the inside into a bowl. Now for the filling, you can make your baked potatoes however you prefer. Some people do a simple mash with milk, salt, pepper and butter. Some people use mayonnaise or sour cream, whatever you want.
I use butter, salt and pepper, some garlic powder and a little bit of sour cream to make them nice and creamy. I also like to add bacon bits and cheese to the mixture.
Scoop the filling back into the potatoes, sprinkle on some green onions, and you're done.
If you wish, you can also sprinkle on some shredded cheese and pop them under the broiler to melt the cheese.
My pressure cooker is one of those. Not just for it's convenience, but I love putting it to the test and making things in it that I would never have thought of doing.
Last week I made some delicious pork chops (recipe will be up after this one), and to go with them I wanted twice baked potatoes, but it was a super busy day and by the time I got around to dinner prepping, I realized that I wouldn't have an hour or more to wait for the potatoes to bake in the oven.
Obviously, I turned to the pressure cooker, looked through my user manual, searched a few online tips and tricks and went for it.
Guys???? They came out so good that I will never bake them in the oven again.
Let me tell you real quick how to make these delicious potatoes.
Pressure Cooker Twice Baked Potatoes
4 medium russet potatoes
2 cups water
Add 2 cups of water, close the lid, making sure the valve is set to seal. Press the Manual Button for 25 minutes on High pressure.
When the potatoes are done cooking, place a dishtowel over the release valve. I always do this because sometimes it sputters water everywhere. Do a quick release of the valve and then remove the potatoes carefully. I used tongs for this.
Let the potatoes cool just enough so you can handle them, then slice them in half. Using a spoon remove the inside into a bowl. Now for the filling, you can make your baked potatoes however you prefer. Some people do a simple mash with milk, salt, pepper and butter. Some people use mayonnaise or sour cream, whatever you want.
I use butter, salt and pepper, some garlic powder and a little bit of sour cream to make them nice and creamy. I also like to add bacon bits and cheese to the mixture.
Scoop the filling back into the potatoes, sprinkle on some green onions, and you're done.
If you wish, you can also sprinkle on some shredded cheese and pop them under the broiler to melt the cheese.
