BBQ BAKED POTATO RECIPES

Steps:

• 1. Pre-heat oven to 450°F. Wash and dry potatoes. 2. With a fork or sharp knife, pierce each potato 2 or 3 times. 3. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 4. Place on a cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced with a fork. 5. Wash and dry potatoes. 6. With a fork or sharp knife, pierce each potato 2 or 3 times. 7. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 8. Place potatoes in a circle on a paper towel, leaving a 1-inch space between each potato. 9. Cook on HIGH for 15 to 20 minutes or until tender when pierced with a fork, turning once during cooking and removing any that are done after 15 minutes. 10. Let potatoes stand for 5 to 10 minutes before serving. 11. Heat air fryer to 400°F.  12. Wash and dry potatoes, making sure that skin is really dry.  13. With a fork or sharp knife, pierce each potato 2 or 3 times. 14. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 15. Air fry for 30-40 minutes until tender when pierced with a fork or internal temperature reaches 210°. Time will depend on your appliance, the size of your potatoes and how many you are cooking at once.  16. Place 1 cup water in the bottom of an Instant pot or pressure cooker. Place a rack or steamer basket over the water (water level should be lower than the rack). 17. Wash and dry potatoes. 18. With a fork or sharp knife, pierce each potato 2 or 3 times. 19. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 20. Place the potatoes in the steamer basket and set pressure cook setting to high. Pressure cook on high for 16 minutes. If your potatoes are larger than 14 ounces, pressure cook for 20 minutes. 21. Let pressure release naturally for best results. 22. Optional: To crisp the skin, place potatoes directly on the rack in a hot oven, convection oven or toaster oven for a few minutes. 23. Notes: Make sure potatoes do not touch the water or they will get mushy instead of fluffy. Do not attempt to make this without water – pressure cookers need liquid to get pressurized.

Steps:

• Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add bacon, and cook, stirring often, until browned and crisp, about 5 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towels, reserving drippings in cooker. Add onion to hot drippings in cooker, and cook, stirring occasionally, until softened, about 3 minutes. Add potatoes and garlic, and cook, stirring constantly, until garlic is fragrant, about 1 minute. Add broth, salt, and pepper. Press CANCEL.
• Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 9 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)
• When cooking has finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker.
• Stir in cream cheese until mostly melted. Process soup with an immersion blender until smooth. (Or transfer soup to a high-powered blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening, and process until smooth.) Ladle into bowls, and top evenly with shredded Cheddar cheese, chopped, cooked bacon, and thinly sliced scallions.