Loaded baked potatoes are a comforting and hearty dish that can be enjoyed as a main course or a side. With the help of the Instant Pot, you can whip up these delicious potatoes in a fraction of the time it would normally take. They are fluffy, flavorful, and can be customized with your favorite toppings.
Why Make This Recipe
Making loaded baked potatoes in the Instant Pot is not only quick and easy, but it also saves energy and time. This recipe allows you to prepare tender potatoes in just 20 minutes, and you can personalize them with various toppings. Whether you’re preparing a family dinner or a gathering with friends, these loaded baked potatoes are sure to impress!
How to Make Instant Pot Loaded Baked Potatoes
Making loaded baked potatoes in your Instant Pot is a simple process. Just follow these easy steps to create a delicious meal that everyone will love.
Ingredients:
- 6 russet baking potatoes
- 1 cup water
- Extra virgin olive oil and sea salt (optional, for crisping skin)
- 6 slices bacon (cooked to a crisp and chopped)
- 1 cup chopped red pepper (cooked)
- 1 cup chopped broccoli florets (cooked)
- 2 cups shredded cheddar cheese
- ½ cup sliced green onions
- 1 cup sour cream
- Butter (optional)
Directions:
- Gently scrub the potatoes to clean them. Use a fork to poke holes in each potato about 6 times; this allows steam to escape while cooking. Set the potatoes aside.
- Pour 1 cup of water into the inner pot of your Instant Pot. Place the metal trivet inside and arrange the potatoes on top, even if they overlap.
- Lock the cover on the pot. Make sure the valve is set to sealed. Pressure cook on HIGH for 20 minutes for large potatoes or 15 minutes for medium potatoes. Let the pressure naturally release for 10 minutes, then use the quick release method to release any remaining pressure.
- While the potatoes are cooking, cook the bacon slices until crispy. Let them cool on a plate.
- In the bacon grease, sauté the chopped broccoli florets and red peppers until they are tender. Set aside once done.
- Carefully take the potatoes out of the Instant Pot and let them cool slightly.
- For extra crispy skin, place the cooked potatoes on a baking sheet. Lightly brush them with olive oil and sprinkle sea salt. Broil on high for 5 minutes, or until the skin turns slightly brown and crispy.
- Slice each potato lengthwise and across to open them up a bit.
- Top each potato with butter, bacon bits, cooked broccoli, red peppers, cheddar cheese, sour cream, and green onions. Enjoy!
How to Serve Instant Pot Loaded Baked Potatoes
Serve these loaded baked potatoes hot right after topping them. They make a great main dish, or you can serve them as a hearty side. Pair with a fresh salad or some grilled vegetables for a complete meal.
How to Store Instant Pot Loaded Baked Potatoes
To store leftovers, let the potatoes cool completely. Place them in an airtight container and refrigerate for up to 3-4 days. Reheat in the microwave or oven until warmed through.
Tips to Make Instant Pot Loaded Baked Potatoes
- Make sure to scrub the potatoes well to remove any dirt.
- Don’t skip the step of poking holes in the potatoes; this helps them cook evenly.
- Feel free to get creative with toppings! Add your favorite ingredients like jalapeños, different cheeses, or even chili.
Variation
You can easily switch up the toppings based on your preferences. For example, try using different vegetables, or add sour cream and chives for a classic baked potato taste.
FAQs
1. Can I use other types of potatoes?
Yes, you can use other varieties of potatoes, but the cooking time may vary. Russet potatoes are preferred for their fluffy texture.
2. Can I make these potatoes without bacon?
Absolutely! You can skip the bacon or substitute it with another protein like turkey bacon, or use more vegetables for a vegetarian option.
3. How do I avoid mushy potatoes?
Ensure you don’t overcook them. Stick to the recommended cooking times based on potato size and always let the pressure release naturally for the best texture.
Loaded Baked Potatoes
Ingredients
Main Ingredients
- 6 pieces russet baking potatoes Gently scrubbed and poked with holes
- 1 cup water For pressure cooking
- 6 slices bacon Cooked until crispy and chopped
- 1 cup chopped red pepper Cooked
- 1 cup chopped broccoli florets Cooked
- 2 cups shredded cheddar cheese
- ½ cup sliced green onions
- 1 cup sour cream
- Extra virgin olive oil Optional, for crisping skin
- Sea salt Optional, for crisping skin
- Butter Optional, for serving
Instructions
Preparation
- Gently scrub the potatoes to clean them. Use a fork to poke holes in each potato about 6 times.
- Pour 1 cup of water into the Instant Pot and place a metal trivet inside. Arrange the potatoes on top.
Cooking
- Lock the cover on the pot and set the valve to sealed. Pressure cook on HIGH for 20 minutes for large potatoes, or 15 minutes for medium potatoes.
- Let the pressure naturally release for 10 minutes, then use the quick release method to release any remaining pressure.
Sautéing
- While the potatoes are cooking, cook the bacon slices until crispy and let them cool.
- In the bacon grease, sauté the chopped broccoli florets and red peppers until tender, then set aside.
Finishing
- Carefully remove the potatoes from the Instant Pot and let them cool slightly.
- For crispy skin, place the potatoes on a baking sheet, brush with olive oil and sprinkle with sea salt. Broil on high for 5 minutes until browned.
- Slice each potato lengthwise and across to open them.
- Top each potato with butter, bacon bits, broccoli, red peppers, cheddar cheese, sour cream, and green onions.
