IDAHO RECIPES

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INSTANT POT® BAKED IDAHO® POTATOES RECIPE | ALLRECIPES



Instant Pot® Baked Idaho® Potatoes Recipe | Allrecipes image

Make baked Idaho® potatoes in 1/3 of the time! A simple, fast recipe for fluffy and delicious baked potatoes made in an Instant Pot® or pressure cooker.

Provided by Idaho® Potatoes

Categories     Baked Potatoes

Total Time 41 minutes

Prep Time 5 minutes

Cook Time 26 minutes

Yield 2 baked Idaho(R) potatoes

Number Of Ingredients 4

1 cup water
2 extra-large Idaho® Russet Potatoes
1 teaspoon olive oil
generous pinch of salt

Steps:

  • Add water to the bottom of an Instant Pot®) or pressure cooker. Place a rack or steamer basket over the water (water level should be lower than the rack.)
  • Wash and dry potatoes. With a fork or sharp kitchen knife, pierce each potato 2 or 3 times.
  • Rub each potato with a little oil (just enough to lightly coat) and salt generously.
  • Place the potatoes in the steamer basket. Close and lock the lid. Set pressure cook setting to high. Set timer for 16 minutes. If your potatoes are larger than 14 ounces, pressure cook for 20 minutes. Allow 10 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for best results, 10 to 40 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 21 calories, FatContent 2.4 g, SaturatedFatContent 0.3 g, SodiumContent 3.6 mg

HEARTY POTATO SOUP RECIPE: HOW TO MAKE IT



Hearty Potato Soup Recipe: How to Make It image

Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. —Gladys DeBoer, Castleford, Idaho

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 10

6 medium potatoes, peeled and sliced
2 carrots, chopped
6 celery ribs, chopped
8 cups water
1 onion, chopped
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups 2% milk

Steps:

  • In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Nutrition Facts : Calories 208 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 344mg sodium, CarbohydrateContent 31g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 5g protein.

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