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!
2lbsred potatoes(about 10 potatoes), scrubbed
2cupsshredded Cheddar cheese
10slices of baconcooked and crumbled
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.
*Manual and Pressure Cook buttons are interchangeable
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