Baked Potatoes
  • 4 large potatoes
  • 3 cups water
  • 4tbsp ghee or butter
  • ½lb (250 g) crispy golden bacon
  • 1cup sour cream
  • ½ yellow lemon
  • 1tbsp fresh dill
  • Salt pepper and garlic powder, to taste
  1. Make a cross-shaped cut in the potatoes without cutting through. Season with salt and pepper and wrap individually in aluminum foil.
  2. Place the rack in the Instant Pot and add the water. Then put the potatoes inside the pot. Press Cancel, close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 35 Minutes.
  3. Once ready, release the pressure, open the pot and carefully remove the potatoes. Uncover enough to allow adding the butter and to season with more salt and pepper.
  4. On the Instant Vortex control panel, press Roast, set the time to 8 Minutes and the temperature to 400°F (205°C). Press Start.
  5. Place the potatoes on aluminum foil and put in the tray. There is no need to turn them over.
  6. Mix the cream with lemon juice, dill, salt, garlic and pepper. Baste potatoes with the cream and add the bacon.