Time: 1 hour 25 minutes
Complexity: easily
Servings: 4

Everything about these potatoes is perfect: the presentation, the delicious flavor, and the ease of preparation in a slow cooker. Boil large potatoes without peeling them in a slow cooker, then bake them in a very hot oven until golden brown. Slice each potato open; fluff the flesh with a fork if desired. Top with steamed broccoli, slices of crispy bacon, and a fragrant cheddar cheese sauce. It's a delicious, filling dinner in one potato that both adults and children will love.

Ingredients:

• 4 medium Russet Burbank potatoes (about 1.7 kg)
• 1 tbsp. l. olive oil
• 1 head of broccoli (about 0.5 kg), cut into small florets
• 4 strips bacon, cut into 0.5cm pieces.
• 2 tbsp (30 g) butter
• 3 tbsp. flour
• 1.5 cups whole milk
• 240 g young cheddar, grated (about 2 cups)
• Special equipment: Instant Pot® 6-8 quart multicooker.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, broccoli cabbage, bacon, butter, flour, milk, cheddar cheese

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Preparation:

Step 1
• Preheat oven to 230°C.
Step 2
• Prick the potatoes on all sides with a fork. Rub the potatoes with olive oil and sprinkle with 1 teaspoon of salt and a small amount of ground black pepper.
Step 3
• Pour 1 cup of water into the bottom of a 6-quart multicooker and install the trivet. Place the potatoes on the trivet. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure and cook for 20 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions to release steam and wait for the quick release cycle to complete. Being careful not to burn yourself with residual steam, unlock and remove the lid. Transfer the potatoes to a baking sheet and bake until golden brown, 7-10 minutes. Set aside. Rinse the multicooker bowl and replace it.
Step 4
• Place the steamer rack in the bottom of the multicooker and add 1 cup of water. Place the broccoli in the steamer basket and place it in the pot. Follow the manufacturer's instructions to close the lid and prepare the multicooker. Set the pressure cooker to high pressure and cook for 3 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions to release steam and wait for the quick release cycle to complete. Be careful not to burn yourself with residual steam when unlocking and removing the lid. Transfer the broccoli to a bowl and toss with 0.5 teaspoon of salt and a small amount of ground black pepper. Cover and set aside. Drain the water from the bottom of the multicooker bowl, wipe it dry, and place it in the base of the multicooker.
Step 5
• Set the slow cooker to medium-high heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, 7-9 minutes. Transfer the bacon to a paper towel-lined plate and set aside. Discard the rendered fat from the bowl (or pour it out and save it for another use). Wipe the bowl dry and return it to the slow cooker.
Step 6
• Set the slow cooker to medium-high heat for sautéing. Add the butter and melt, stirring constantly to prevent burning, about 1 minute. Add the flour and combine with the butter. Continue stirring until the mixture turns golden brown, 1-2 minutes. Pour in the milk, add 0.5 teaspoon of salt, and whisk continuously until the sauce thickens, 4-5 minutes. Add the cheese and stir until melted and the sauce is smooth, 1-2 minutes.
Step 7
• Cut the potatoes open, season with salt and pepper. Top with broccoli and bacon and drizzle with cheese sauce.

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