Cooking Instructions
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Step 1
Pierce the
Russet Potatoes (4)
with a fork and then place into a pressure cooker with the trivet on the bottom.
Step 2
Pour
Water (240 mL)
into the bottom of the pressure cooker and cook on high pressure for 20 minutes and then release pressure at end of cooking.
Step 3
Carefully slice the potatoes in half and add
Butter (60 g)
to each potato along with
Salt (to taste)
and
Ground Black Pepper (to taste)
and mix carefully.
Step 4
Add
Broccoli (90 g)
,
Shredded Cheddar Cheese (115 g)
, and
Bacon (6 slices)
. Then top with the desired amount of
Sour Cream (to taste)
,
Scallions (to taste)
, and more
Salt (to taste)
and
Ground Black Pepper (to taste)
if needed.
