Baked potatoes can be pretty boring. There’s always the usual toppings – butter, sour cream, salt, pepper… maybe even chives. I think they tend to be a forgotten side, not to mention a meal on their own! Tonight I served “baked” potatoes from my Instant Pot with Chicken Tortilla Soup, but not just the usual plain baked potatoes. Instead, I loaded them up with Mexican inspired toppings that complimented the soup. I used small potatoes since our soup was a hearty serving but if you wanted, these could serve as a meal in itself with large russet potatoes. Don’t underestimate the lonely baked potato – use your imagination and top them with a slew of toppings, just as you would pizza!
4 russet potatoes, clean & scrubbed
1/2 cup sour cream
1 link Mexican chorizo (the soft variety)
1/4 cup fresh cilantro, finely minced
1/2 cup sharp cheddar cheese, shredded
salt & pepper to taste
Optional additional toppings:
In your Instant Pot:
Plug in the IP with insert set in place.
Add 1 cup of water and place steamer rack inside of IP.
Using a fork, poke holes around each potato and set on the steamer rack.
In the now empty IP, add the celery, onion, carrot, bacon, garlic, bay leaves, and thyme to remaining drippings in pot and sauté until vegetables are soft, about 8 minutes. Add lentils and stir 1 minute.
Add 10 cups broth; bring to simmer.
Press MANUAL and adjust the time to 10 minutes on HIGH pressure.
Once at pressure, the display will reflect 10 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
While the potatoes are pressure cooking, heat a skillet over medium high heat. Once hot, crumble the soft chorizo and saute until cooked through and crisp.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Remove from oven and pierce with fork to create dotted “X” on top of the potato. Press in at ends of potato to push flesh up and out.