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.
I then deep fried them in the Delonghi Roto Deep Fryer for about 4 minutes at 350, in Epic Duck Fat (so delicious).
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).
IF YOU LIKE THIS RECIPE, YOU WILL ALSO LIKE:
- Beer Cheese Dip
- Instant Pot Reuben Dip
- Hot Crab Dip
- Instant Pot Buffalo Chicken Beer-Cooked Chicken Dip
- Spinach Dip
- Dried Beef Dip
Instant Pot Deep Fried Potato Skins
Equipment
- Instant Pot
Ingredients
- 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
Instructions
- 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.
Leave a Reply