Pressure cooker potatoes

With our garden overflowing with chives, we made some baked potatoes with chili, cheese, chives, and sour cream.  I don't particularly like this dish, the potatoes take forever and during the summer, that's a no no, the texture is a little weird or the skin is soggy.  Why not try the pressure cooker?  

Check out the post at this website for times based on the size of your potatoes.  Ours were about 14 ounces so we cooked on high pressure for 20 minutes and then natural release for 15.  I was about to skip the crisping part but I'm glad the rest of the family had other thoughts.  The texture inside was fluffy and smooth and the skin was tender and crispy.  Will do again.

Prick each potato 8-10 times with a fork

Transfer the potatoes in the pressure cooker with the rack inside and add 1 cup of water

Cook on high pressure according to the website, then natural release

Cook on a baking sheet at 450 for 15 minutes to crisp up the skin