Sweet Peas and Saffron · by Annie Holmes★ 5.0 (9)
PERFECT Instant Pot Baked Potatoes (all sizes!)
NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 17%
CARBS 30G48% OF CAL
3G FIBER0G ADDED2G INTRINSIC26G OTHER2G TOTAL SUGAR
FAT 12G42% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy baked potatoes cooked in an Instant Pot with options for crisping the skin. A simple side dish that can be topped with butter, sour cream, and cheese.
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View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 lbs russet potatoes
- spray oil
- salt
- butter
- sour cream
- shredded cheese
- green onions
- salt & pepper
At a glance
PER SERVING · TIME 35M
CAL 13%·PRO 17%
CARBS 30G48% OF CAL
3G FIBER0G ADDED2G INTRINSIC26G OTHER2G TOTAL SUGAR
FAT 12G42% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 520mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 703mg
- Calcium
- 168mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 520MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.