Risotto with Lemon and Shrimp
Magic Omelette Potatoes
| By : |
Ingredients
|
Instructions
- Slice the top off each potato lengthwise. Each “lid” should be about
1/2 inch thick at its thickest point. (Discard “lids” or reserve for another use.) - Pour one cup of water in the Instant Pot and insert the steam rack. Place the potatoes on the rack.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 12 minutes.
- When the time is up, quick-release the pressure.
- Carefully remove the potatoes from the pot to a cutting board and allow to cool slightly.
- Scoop out the center of the potato flesh, being careful not to pierce the skin and to leave enough “structure” so the potato stands up easily on its own.
- Roughly mash half the scooped out centers in a medium bowl. Don’t worry if it’s not completely cooked.
- (Set aside the other half of the potato centers for some other use, or discard.)
- Add eggs, ham, onion, parsley and
2 tbsp of the cheese to the potatoes and stir to combine. - Fill each potato shell with the egg mixture and top with remaining cheese.
- Place the potatoes on the steam rack again, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.
- When the time is up, quick-release the pressure.
- (Optional) Set the potatoes under the broiler to brown the cheese. Serve hot topped with freshly ground pepper and a sprinkling of salt.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
All recipes by :
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!