Russet Double Stuffed Potato

Cooked in IP then browned & crisped in oven

I had six large russet potatoes and made baked potatoes in the IP and then turned them into twice baked and finished them in the oven. The skin crisped up and was still tender. I will use this method again. I used the trivet and 1 ½ cups of water and did manual high pressure for 15 minutes. Then quick release.

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