Ingredients
As many Russet Potatoes as desired, washed
1 C liquid (I used chicken stock, but water works fine as well)
Directions
Pre-heat oven or toaster oven to 350°. Add liquid to pressure cooker. Insert trivet. Pile potatoes on top of trivet. Pressure cook on high for 20 minutes. Let natural release for 10 minutes, then do a quick release. Transfer potatoes to pre-heated oven and bake for 10 minutes. Serve!
Instant Pot: Manual, 20 minutes, natural release for 10 minutes, then quick release. Oven at 350° F for 10 minutes.
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