Description
Say no to all the work of twice baked potatoes and make these EASY and (just as) tasty potatoes instead. With bacon, cheese and sour cream you know they’ll be good.
Ingredients
Scale
- 3 pounds red potatoes, cubed
- 1/2 cup butter (1 stick)
- 1/2 cup sour cream
- 1/2 cup milk
- 1 1/2 tsp seasoned salt
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 2 Tbsp chopped chives (I used freeze dried)
- 5 slices of thick bacon, cooked and crumbled, divided
- 4 ounces (1 cup) shredded cheddar cheese, divided
Instructions
- Add 1 ½ cups of water into bottom of Instant Pot. Add potatoes into a steamer basket. Drop the basket into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid.
- Move steamer basket out of pot, set aside. Discard the water and dry out the pot. Add potatoes into Instant Pot. Mash. Stir in the butter, sour cream, milk, seasoned salt, garlic powder, pepper, chives, half of the bacon and half of the cheese. Taste test and add kosher salt to taste.
- If you have an air fryer lid: Spread the mixture out evenly. Place air fryer lid on top and bake at 300 degrees for 10 minutes. Add the cheese and bacon on top and bake for 2 more minutes. If you don’t have an air fryer lid: Spread the mixture evenly into a 9×9 inch pan. Sprinkle the cheese and bacon on top and bake at 400 degrees for 20-25 minutes.
- Serve and enjoy!
- Category: Side
- Method: Instant Pot/Air fryer lid