These potato skins are so tender when they are first cooked in your Instant Pot ® and then finished off in the oven. The smaller red potatoes used here are perfect for bite-sized appetizers for your partygoers to enjoy. Because of the petite size, these skins are an easy bite and seem a little less guilty than a larger potato skin, which will make your guests more likely to indulge!
INGREDIENTS
- 2 lbs red potatoes (about 10 potatoes), scrubbed
- 4 tbsp olive oil
- 2 sprigs rosemary
- 1 cup chicken broth
- 2 tbsp melted butter
- 2 cups shredded Cheddar cheese
- 10 slices of bacon cooked and crumbled
- 1 cup sour cream
- 2 green onions chopped
OrganicGreek.com — Vitamin Bottles
INSTRUCTIONS
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Preheat oven to 350 °F.
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Use a fork to pierce each potato 3 or 4 times. Press the Sauté button on Instant Pot ®. Heat oil and add potatoes and rosemary. Coat all sides of potatoes with oil and sauté for about 4—5 minutes until browned. Add broth. Lock lid.
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Press Manual button and adjust time to 7 minutes.
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When timer beeps, quick-release pressure until float valve drops and then unlock lid.
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Let potatoes cool until you can handle them, then discard liquid and rosemary.
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Cut potatoes in half lengthwise. Scoop out approximately half of the potato creating a boat. Place boats on a baking sheet lined with parchment paper. Thinly brush potatoes with melted butter. Bake for 5 minutes.
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Distribute cheese among potato halves. Top with cooked, crumbled bacon. Bake skins for an additional 5 minutes until cheese is melted.
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Remove from oven, top each skin with equal amounts sour cream and green onions, and serve immediately.
RECIPE NOTES
*Manual and Pressure Cook buttons are interchangeable
Source:- Cosorithis