Description
Hollowed out baked potatoes are filled with sour cream, hot sauce (if desired), bacon and cheese.
Ingredients
Scale
- 4 large Russet potatoes
- Olive oil
- Kosher salt
- 1/4 cup sour cream
- 1 Tbsp Frank’s hot sauce
- 1/4 cup shredded cheddar
- 1/4 cup bacon crumbles
Instructions
- Wash potatoes well and dry. Rub olive oil over potatoes and sprinkle with kosher salt.
- Pour 1 ½ cups of water into bottom of Instant Pot. Place a trivet or steamer basket in the bottom of the pot. Place potatoes into the steamer basket/trivet. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up move valve to venting and remove the lid.
- Use tongs to move potatoes to a cutting board. Let them cool down for about 10 minutes.
- In a bowl stir together the sour cream and hot sauce. Spoon it into a baggie and snip the corner off the baggie to be able to pipe the filling into the potatoes.
- Use a knife to cup off the ends of each of the potatoes so that they can stand upright.
- Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well.
- Fill the potatoes with the sour cream mixture by piping it in.
- Sprinkle 1 Tbsp of cheese and 1 Tbsp of bacon on top of each potato. Place the potatoes on a pan and put under oven’s broiler (or you can use air fryer lid and Instant Pot) until cheese is melty.
- Serve and enjoy!
- Method: Instant Pot or Oven