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360 Skillet Baked Potatoes
Our potatoes “bake” in a fraction of the time it takes to oven-bake them. Cooking them cut-side down in the hot, dry pan leaves them with a deliciously toasted, golden brown crust. Peel it away if you prefer your potatoes fluffy and white.
2 medium baking potatoes, unpeeled, scrubbed, and cut in half lengthwise
Heat the 3.5 Quart Saute Pan over medium heat until it’s hot enough that water droplets bead across the surface, about 2 minutes.
Place the potatoes cut-side down in the hot, dry skillet.
Cover and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes.
Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook for about 20 minutes until the potatoes are soft enough to yield to gentle pressure. (After about 10 minutes give the lid a quick spin—if it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the water seal then reduce the heat to medium-low and continue cooking as directed.)