Baked Potatoes


  • 4 large potatoes
  • 3 cups water
  • 4 tbsp ghee or butter
  • ½ lb (250 g) crispy golden bacon
  • 1 cup sour cream
  • ½ yellow lemon
  • 1 tbsp fresh dill
  • Salt pepper and garlic powder, to taste
  • Make a cross-shaped cut in the potatoes without cutting through. Season with salt and pepper and wrap individually in aluminum foil.
  • Place the rack in the Instant Pot and add the water. Then put the potatoes inside the pot. Press Cancel, close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 35 Minutes.
  • Once ready, release the pressure, open the pot and carefully remove the potatoes. Uncover enough to allow adding the butter and to season with more salt and pepper.
  • On the Instant Vortex control panel, press Roast, set the time to 8 Minutes and the temperature to 400°F (205°C). Press Start.
  • Place the potatoes on aluminum foil and put in the tray. There is no need to turn them over.
  • Mix the cream with lemon juice, dill, salt, garlic and pepper. Baste potatoes with the cream and add the bacon.
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