Mini Potato Skins

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!

Cuisine

Modern

Course

Side Dish, Snack

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

10 servings, 30-60 min, chicken broth, contributed, cook 20 min, easy, green onions, instant pot potato recipes, instant pot pressure cooker, instant pot recipe, melted butter, Michelle Fagone, modern, olive oil, potato recipes, prep 15 min, pressure cook, pressure cooker recipes, red potatoes, sauté, shredded cheddar cheese, side dish, slices of bacon, snack, sour cream, sprigs rosemary

Prep Time

15 min

Cook Time

20 min

Servings

10 servings

Ingredients

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

Instructions

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.