Stuffed Broccoli, Cheese, and Bacon Baked Potatoes (Instant Pot) | My Diary of Us

My Diary of Us

Name: Stuffed Broccoli, Cheese, and Bacon Baked Potatoes (Instant Pot)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Morton Iodized Salt, 26 Ounce; Daisy Light Sour Cream; Boskovich Green Onions; Talking Rain AQA Water, 9.5 pH; Ocean Mist Farms Season & Steam Sweet Baby Broccoli; Hormel Black Label Thin Cut Canadian Bacon; Sargento Off The Block Fine Cut Shredded Sharp Cheddar Cheese; Organic Russet Potato; Land O Lakes Butter, with Olive Oil & Sea Salt

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Stuffed Broccoli, Cheese, and Bacon Baked Potatoes (Instant Pot)

Serves 410 mins prep20 mins cook

These stuffed broccoli, cheese, and bacon baked potatoes are whipped up right in the Instant Pot for a quick and easy family dinner.

0 servings

What you need

pepper

tsp salt

cup sour cream

bunch green onion

cup water

Ocean Mist Farms Season & Steam Sweet Baby Broccoli

cup broccoli

Hormel Black Label Thin Cut Canadian Bacon

slice bacon

Sargento Off The Block Fine Cut Shredded Sharp Cheddar Cheese

cup shredded cheddar

russet potato

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

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Instructions

1. Pierce potatoes with a fork and then place into a pressure cooker with the trivet in the bottom. Pour water into the bottom of the pressure cooker and cook on high pressure for 20 minutes and then release pressure at end of cooking.
2. Carefully slice potatoes in half and add butter to each potato along with salt and pepper and mix carefully.
3. Add broccoli, cheese, and bacon and then top with desired amount of sour cream, green onions, and more salt and pepper if needed.

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