Ingredients

The following ingredients have 4 Servings
  • 8 small/medium russet potatoes (washed)
  • 1 cup water (if using the Instant Pot )
  • 1/4 cup butter
  • 1/4 cup sour cream
  • 1/4 cup cream or milk
  • 1/4 cup chives (thinly sliced)
  • 1/2 cup bacon crumbles
  • 1/2 cup shredded cheddar cheese
  • salt and pepper to taste

Instruction

  • If baking the potatoes in the oven, poke each potato with a fork, wrap in foil and bake at 350° for about 1 hour or until they are soft to the touch. Let the potatoes cool slightly before unwrapping and cutting each potato in half lengthwise. Skip to step 6. 
  • For the Instant Pot: Cut each potato in half, lengthwise. Place the potatoes in steamer basket, if you have one. 
  • Pour the water into the liner of the Instant Pot. Place the steamer basket with the potatoes into the Instant Pot, or stack the potatoes onto the trivet. 
  • Cook on Manual HIGH for 10 min with a 5 min NPR. **Keep in mind, the potato halves should fit in your hand easily. If your potatoes are larger, the cook time will need to be increased by about 5 minutes. 
  • Release the pressure and remove the potatoes. 
  • Hold each potato half in your hand with a dish towel and gently spoon out the inside of the potato into a bowl. Repeat with all potato halves. 
  • Set the potato skins aside.
  • Add the butter, milk/cream, and sour cream to the bowl with the potatoes. Mash. 
  • Fold the chives, bacon and shredded cheese into the mashed potatoes. 
  • Spoon the mashed potato filling into each potato skin and line in an oven safe dish.
  • Broil until the tops of the potatoes are golden brown. The time frame here will really depend greatly on your oven. 
  • Serve immediately. Store leftovers in the fridge.