I just threw these together one evening when my son was having some friends over (good gravy those boys eat like a plague of locusts!) I needed something quick and filling.
Normally, this kind of thing wouldn’t be quick, with baking the potatoes and all that. Instant Pot to the rescue.
Pretty simple ingredients that I had on hand helped make it faster.
I didn’t cook these quite as long as I would for mashed potatoes because I wanted to keep the skin intact. I cooked them for 9 minutes on high pressure, and quick release, and they stayed nicely intact. I like to use this mesh basket for potatoes (it’s super affordable, just bend the handles up with a pair of pliers and it fits like a dream). Add about a cup of water to the bottom of the pot. I use the Instant Pot Max (I love the max pressure and the automated release).
After cooking and scooping out the insides.
After frying they are so nice and crispy and brown, I salted them and added some chopped bacon and cheddar cheese, and put them under the low broiler for about 2 minutes (turning and completely babysitting them).
And I served with sour cream and diced green onions. These were gone in seconds and the kids really enjoyed them (and normally I can’t get the kids to eat the skins of potatoes for anything).
Instant Pot Deep Fried Potato Skins
- Instant Pot
- 4 medium sized potatoes
- Duck fat for frying
- 1 cup shredded cheddar cheese
- 5 slices bacon cooked and chopped
- 2/3 cup sour cream
- 4 green onions diced
- Add whole potatoes to Instant Pot, in a rack, with 1 cup water in the bottom. Cook on high pressure 9 minutes and quick release. Allow to cool until you can handle the potato, then carefully slice potatoes in half. Use a spoon to dig out the center, being careful to keep the skins intact. Deep fry in duck fat at 350 degrees Fahrenheit for about 4 to 5 minutes until brown and crunchy. Sprinkle with salt, add bacon and cheese and broil for about 2 minutes on low, until cheese is melted. Combine sour cream with green onions and serve as a garnish.