Loaded Baked Potatoes
Delicious and customizable loaded baked potatoes made quickly in the Instant Pot.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.