Mini Potato Skins

By: I Love my Instant Pot by Michelle Fagone

Mini Potato Skins
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*Manual and Pressure Cook buttons are interchangeable"]
cuisine icon 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, 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 icon Prep Time
15 min
cook icon Cook Time
20 min

serving icon 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.
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