Instant Pot Duo Crisp + Air Fryer - Touchdown Loaded Potato Skins

By: Instant Pot Culinary Team

Instant Pot Duo Crisp + Air Fryer - Touchdown Loaded Potato Skins
cuisine icon Cuisine
American, Modern
cuisine icon Course
Side Dish, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Broil, Pressure Cook
cuisine icon Keywords
30-60 min, 8 potato halves, american, bbq sauce, broil, chili powder, cook 25 min, cups water, diced red bell pepper, duo crisp recipes, easy, garlic cloves, green onions or fresh cilantro sliced, Instant Pot Culinary Team, ketchup, lean ground beef, loaded potatoes, medium russet potatoes, modern, of sour cream, olive oil, prep 30 min, pressure cook, red cayenne pepper, regular soy sauce, salt and pepper to taste, shredded cheddar cheese, shredded mozzarella cheese, side dish, small diced onion, snack, tomato paste, worcestershire sauce

prep icon Prep Time
30 min
cook icon Cook Time
25 min

serving icon Servings
8 potato halves
Ingredients
  • 4 medium Russet potatoes
  • 1 tbsp olive oil
  • 1- lb lean ground beef
  • 1/2 cup small diced onion
  • 1/3 cup diced red bell pepper
  • 3 garlic cloves
  • 1/2 cup ketchup
  • 1/2 cup BBQ sauce
  • 1 tbsp Worcestershire sauce
  • 1/2 teaspoon red cayenne pepper
  • 2 tsp chili powder
  • 1 tbsp tomato paste
  • 1 tbsp regular soy sauce
  • 1 1/3 cup cups water
  • salt and pepper to taste
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 cups of sour cream
  • 1/3 cup green onions or fresh cilantro sliced
Instructions
  • Select the Sauté function and press Start. Add the olive oil.
  • Once the oil starts to smoke, add the ground beef into the pot.
  • The ground beef will begin to release moisture. After about 5 minutes, drain and discard the ground beef juice. Stir occasionally until the ground beef is crispy and golden brown.
  • Add diced onion to the browned beef and sauté for 2 minutes. Then add minced garlic, red bell pepper and sauté until fragrant.
  • Add the soy sauce and the Worcestershire sauce. Deglaze the inner pot fully and then add the ketchup, BBQ sauce, red cayenne pepper, chili powder, and tomato paste and 1/3 cup of water. Press the Cancel button.
  • Place the Pressure Cooker lid in locked position on the Instant Pot and select the Pressure Cook function. Set to High pressure for 5 minutes.
  • Once the cooking cycle is complete, let the unit Naturally Release for 10 minutes. Use Quick Release to release the remaining pressure within the unit.
  • If the sloppy Joe mixture is too runny, give it a quick stir and use the Sauté function on “High” to reduce the excess liquid and thicken.
  • Transfer the sloppy Joe mixture carefully into another bowl and set aside.
  • Clean the inner pot and place back into the pot.
  • Add 1 cup of water and place the trivet into the pot. Place the potatoes onto the trivet.
  • Use the Pressure Cooking lid and close the pot, select the Pressure Cook function and set it to High Pressure for 13 minutes. Press the Start button.
  • Once the cook cycle is complete Natural Release for 15 minutes. Quick Release the remaining pressure.
  • Remove the potatoes and let them cool them off for 5-10 minutes.
  • Once the potatoes are cool enough to handle, cut them in half lengthwise. With a large spoon scoop out the potato flesh, leaving a 1/4 inchthick shell.
  • Divide the sloppy joe mixture among the potato skins. Then top off with the cheddar and mozzarella cheese dividing it equally among all the potato skins.
  • Make sure the trivet is inside the pot and then place a 1.5qt/1.4L Corningware round French white ceramic baker on top.
  • Place the 2 or 3 loaded potato skins into the Corningware ceramic baker.
  • Use the Air Fryer lid and place onto the pot. Select the Broil function and set it to 400°F for 7 minutes. Press the Start button.
  • Repeat steps 17-18 with your remaining potatoes.
  • Serve with sour cream and sprinkle on top the green onions or cilantro.
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