- 6 large pre-cooked baked potatoes (cooled enough to handle)
- 1/2 cup sour cream
- 1/2 tsp black pepper
- 1 tsp salt
- 1 cup shredded cheddar cheese (I used sharp white cheddar)
- 1/2 cup bacon crumbles/bacon bits
- chopped chives or green onions
- sour cream
- nacho cheese (Find my Nacho Cheese recipe here: http://indigonili.com/nacho-cheese-instant-pot/ )
Cut the potatoes in half lengthwise and scoop out the middles to make little potato boats. Place the scooped out portions into a medium bowl.
To the bowl add the sour cream, black pepper, salt and cheddar cheese. Mash with a potato masher until the ingredient are fully mixed.
Add the bacon crumbles and stir them into the mixture with a spoon until fully incorporated.
Divide the potato mixture evenly between the 12 potato boats.
Place as many potato boats into your airfryer basket as will fit in a single layer. (mine fit 5 at a time)
Cook in the airfryer in batches for 15 minutes at 400 degrees.
Optional step: Add a bit extra shredded cheese to melt on top of the boats during the last 2 minutes of cook time
Garnish the potato boats as desired with chives or green onions, additional sour cream, salsa or nacho cheese and serve hot. Enjoy!
The time it takes to cook “baked” potatoes in the Instant Pot depends on how big they are. I cooked the large baker potatoes that I used in this recipe for 15 minutes on high pressure with a 10 minute natural pressure release.
This recipe is a great way to use up leftover baked potatoes from a previous meal!
This recipe was inspired by: https://www.upstateramblings.com/twice-baked-potatoes-with-cheddar-cheese-and-bacon-recipe