Instant Pot Loaded Potato Skins
cut into chunks
medium russet potatoes
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