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Salt Brined Baked Potatoes

Baked potatoes come together faster in a multi-cooker, quickly bringing them in saltwater flavors the spuds and gives them a tasty crust.

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Potato Type: Russet
Cuisine: American
Prep Method: Slow Cooker

Dish

Side DishMain DishSnack

Prep Time

5 Mins

Cook Time

30 Mins

Serving

Serves 4 (5-ounce portions)

Description

Baked potatoes come together faster in a multi-cooker, quickly bringing them in saltwater flavors the spuds and gives them a tasty crust.

Ingredients

  • 1/3 cup Kosher Salt
  • 7 cups Water, divided
  • 2 pounds Russet Potatoes
  • 1 tablespoon Unsalted Butter, melted

Preparation

  1. Add the salt to the multicooker. Then add 2 cups of the water and stir to dissolve the salt.
  2. Add the potatoes.
  3. Pour in the rest of the water.
  4. Close the lid and set the steam release knob to the sealing position.
  5. Press the Pressure Cooker/Manual button, then the +/- button to select 11 minutes on high pressure.
  6. When the cooking time ends, immediately turn the steam release knob to the venting position and do a quick release of the pressure.
  7. When the pin in the lid drops down, open the lid and remove the potatoes to a baking sheet. Brush the potatoes with melted butter and place in a 475 °F oven for 3-5 minutes to crisp the skin slightly.
  8. Remove from the oven and serve the potatoes with any toppings you would like.

Notes 

  • The cooking time depends on the size of the potatoes, this recipe is set for 4 (5.3 ounce) potatoes. If the potatoes you are using are larger, set the timer longer to ensure the potatoes are fully cooked.
  • The amount of salt in the recipe will not be consumed, its simply in the water to cook the potatoes, while some salt will be consumed, most will be discarded after cooking.

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Nutrition Facts Per Serving

Calories

200

Fat

3g

Sodium

7690mg

Cholesterol

10g

Vitamin C

12mg

Carbohydrates

41g

Fiber

3g

Protein

5g

Potassium

947mg

Sugar

1g

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