Baked Potatoes - Instant Pot

Baked Potatoes - Instant Pot

 6 medium russet potatoes 

1 cup cold water 

Seasoned Crispy Skins (Optional)

1 tbsp olive oil

3/4 tsp onion salt

3/4 tsp Italian seasoning 

3/4 tsp garlic powder 

1 tbsp grated Parmesan cheese 

Wash potatoes and prick each one 5-6 times with a fork. Place potatoes on top of trivet in the instant pot, stacking n top of each other if necessary. Pour in 1 cup of water. 

Place lid on top, turn to secure and turn valve to sealed position. Cook on high pressure for 10 minutes for small potatoes (5-6 ounces each, 12 minutes for medium potatoes (7-9 ounces each) or 13 minutes fir large potatoes (10-12 ounces each).  Pot will take approximately 8-10 minutes to come to pressure. 

Once cooking is complete, natural release for 8 minutes for small potatoes, 9 minutes for medium potatoes or 10 minutes for large potatoes. 

For crispy seasoned skins

Place cooked potatoes on a baking sheet. Drizzle with oil and brush all over with fingers or pastry brush. Preheat oven to 400 degrees. 

Mix all seasonings together in a small bowl and sprinkle over all sides of the potatoes. Place pan in oven on middle rack and roast 1-2 minutes. Flip potatoes over and roast an additional 1-2 minutes. 

Seasoned Baked Tortilla Strips

 Seasoned Baked Tortilla Strips

8 small tortillas 

4 tsp vegetable oil

1/4 tsp chili powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Preheat oven to 375 degrees. 

Line a baking sheet with a silicone baking mat or parchment paper. 

Cut tortillas into 1/2 inch strips. Add to a large bowl and toss with vegetable oil to coat. Sprinkle with seasonings and toss to coat strips evenly. 

Transfer to prepared baking sheet and spread evenly. Bake for 6 minutes, toss and return to the oven. Continue baking an additional 6 minutes or until desired crispness is reached. 

Cool completely before storing in an airtight contained. 

Herb & Goat Cheese Popovers

 Herb & Goat Cheese Popovers

1 1/4 cups canola oil, divided 

2 cups whole milk

4 large eggs

1 tbsp butter, melted 

1 tsp salt

2 cups flour

1 tbsp fresh parsley

1 tbsp chives 

1 tbsp thyme

2 tsp lemon zest

3 oz goat cheese,  rumbled 

Preheat oven to 450 degrees. Place 1 tsp oil in each cup of a 12 cup popover pan or muffin tin. Once oven has come to temperature, place popover pan in oven for 5 minutes. 

Process milk, eggs, butter and salt in a blender on low until smooth, 1 to 2 minutes. Add flour and process on medium heat until well combined. Stir in herbs and lemon zest. 

Remove popover pan from oven & working quickly divide batter evenly among cups, filling almost halfway. Top evenly with cheese. 

Bake for 15 minutes, reduce heat to 350 degrees and bake until puffed and well browned, 15 - 30 minutes more.  Remove from oven and serve.