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


  • 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
  • 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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