The ideal baked potato has a crisp, dry skin on the outside and is velvety, fluffy and creamy on the inside. If you’re like most of us, you have cooked your spuds in numerous ways in an attempt to achieve this goal. The problem is that cooking times can vary, and the results often do not live up to your high standards of what the perfect baked potato should be.

Believe it or not, you probably already have the answer to your problem right in your kitchen in the form of your electric pressure cooker. It is not just an appliance that is ideal for making meat tender and sauces flavorful and delicious. As it turns out, pressure cooker baked potatoes are a real game-changer.

For one thing, they take less time than the traditional oven method. Depending on the size and amount of spuds you have, they only require 12 to 20 minutes under pressure, with an additional 10 minutes for natural pressure release. Note that they should be placed on a trivet in your pressure cooker along with 1 cup of cold water since what you are doing is actually steaming the taters. If desired, you can then cover them with olive oil and salt and brown them up in the oven, but this is not required.

When you taste your first pressure cooker baked potatoes, you will be amazed. At last, you have found the ideal way to create the fluffy, crispy goodness you have been striving for. By the way, you can utilize this same method to make equally yummy mashed potatoes. Just cut them into halves or quarters before cooking. When they’re done, peel them and combine with butter, garlic or whatever your favorite ingredients may be.