Mini Potato Skins


  • 2 lbs red potatoes
  • 4 tbsp olive oil
  • 2 sprigs rosemary
  • 1 cup chicken broth
  • 2 tbsp melted butter
  • 2 cups shredded Cheddar cheese
  • 10 slices of bacon
  • 1 cup sour cream
  • 2 green onions
  • Preheat oven to 350°F.
  • 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.
  • Press Manual button and adjust time to 7 minutes.
  • When timer beeps, quick-release pressure until float valve drops and then unlock lid.
  • Let potatoes cool until you can handle them, then discard liquid and rosemary.
  • 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.
  • Distribute cheese among potato halves. Top with cooked, crumbled bacon. Bake skins for an additional 5 minutes until cheese is melted.
  • Remove from oven, top each skin with equal amounts sour cream and green onions, and serve immediately.
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