Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6-8
I’ve made these loaded potato skins 20+ times now and they are always a huge hit with the entire family so I figured I better write up the recipe for them! They require the use of the Instant Pot + Oven, but so worth the effort.
Be sure to click on the accessories list below to get the most out of your Instant Pot.
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Pour 1 Cup of Water into the Instant Pot. Place the potato halves into a steamer basket or stack them on top of the trivet. Seal the Instant Pot lid and choose High Pressure for 10 Minutes. (Now is a good time to Pre-heat your oven to 475°F) When the timer is up, immediately switch the knob to venting, when the pin drops open the lid a remove the potatoes. They will be hot, so use kitchen mitts.
Use a small spoon to scoop out some of the flesh, so the shell is ¼-⅓ thick. Line a baking sheet with parchment paper and place the potatoes on them skin side up. Brush the potato skins with a generous coating of the bacon drippings (you can also brush them with oil instead). Place into the 475°F oven for 15 Minutes. Take them out and flip them around, sprinkle the potatoes with some salt or Lawry’s seasoned salt, top with shredded cheddar cheese and put them back into the oven for a few minutes until the cheese is melted. Top with bacon, chives / green onions and serve with ranch dressing or sour cream. Enjoy!
Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here.
-Van
