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Instant Pot Loaded Potato Skins


  • 1 lb bacon cut into chunks
  • 1 C water
  • 6 medium russet potatoes
  • 2 tbsp melted butter
  • 12 oz shredded cheddar
  • 1 C sour cream
  • chives for garnish


  • Preheat the pressure cooker on sauté.
  • Cook the bacon in the pot until browned.
  • Turn the unit off.
  • Remove the inner pot and drain the bacon and grease onto paper towels.
  • Replace the pot into the unit.
  • Pour a small amount of water in and use the sauté selection to deglaze the pot.
  • Turn the unit off and wipe the pot clean.
  • Pour 1 cup of water in.
  • Place the potatoes in an ovenproof (7 inch diameter) strainer and lower into the pot with the trivet.
  • Place the lid on and turn to locked position.
  • Turn the steam release valve to closed.
  • Press the manual button and adjust the time to 12 minutes.
  • Once the unit has finished cooking, carefully release the steam.
  • Take the potatoes out and allow them to cool enough to handle.
  • Slice the potatoes in half and scoop out the center of each half.
  • Save the scooped potatoes for another use (like gnocchi).
  • Brush the bottom of each potato with melted butter and place on a baking sheet.
  • Add 1 oz of cheddar to the center of each potato half.
  • Top each with bacon.
  • Place the baking sheet under the broiler on the center rack in the oven.
  • Broil on high for 2 to 3 minutes, or until the cheese is melted.
  • Remove from oven and top each potato with sour cream and chives.


Recipe by: Connie Murray @Happybellyfoodie.com