Description
Homemade cheesy, saucy potatoes topped with crispy, crunchy BBQ potato chips.
Ingredients
Scale
- 2 pounds Russet potatoes, peeled and cut into small cubes
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp poultry seasoning
- 1 Tbsp minced dried onion
- 1 1/2 cups shredded sharp cheddar
- 1 tsp red wine or white vinegar
- 1 cup crushed BBQ Flavored Potato Chips
Instructions
- Pour 1 ½ cups water into bottom of Instant Pot. Add the cubed potatoes into a steamer basket. Drop the basket into the bottom of the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move the valve to venting and remove the lid. The potatoes should be fork tender (if they are still hard you can pressure cook for another minute).
- Move the potatoes out of the pot. Dump out the water and dry out the pot. Turn Instant Pot to saute setting on “normal.” Add in the butter and let it melt. Whisk in the flour, a tablespoon at a time. Whisk in the milk. Let the sauce thicken as you stir constantly so that the bottom doesn’t burn. Once it has thickened, turn off the pot.
- Stir in the salt, pepper, paprika, poultry seasoning, onion. Then stir in the cheese and vinegar. Fold the potatoes into the sauce.
- Add the potatoes into a 9×9 inch baking dish. Top with the crushed potato chips. Bake at 350 for 10-15 minutes. (You can also do this in the Instant Pot with an air fryer lid. Bake at 300 for 5 minutes).
- Scoop onto plates and serve.
- Category: Side
- Method: Instant Pot and Oven