Loaded Potato Skins, cooked to a crisp in garlic butter, and topped with melted cheese and crisp bacon, are a sinfully delicious two-bite appetizer. They are simple to make, especially if you bake the potatoes in your instant pot. As a bonus, the potato that gets scooped out can be fried up as breakfast potatoes!
Slice baked potatoes in half lengthwise. Scoop out center so that the potato skin walls are about 1/4 inch thick, taking care not to tear the skin. Save the potato you scooped out for another recipe. Place the skins on a large baking sheet.
Melt the butter with the garlic and brush onto the tops and skins of the potato skins. Broil on high until the potatoes turn golden brown and the butter bubbles, about 5 minutes.
Remove from oven and top with cheese, bacon, and green onions. Return to oven and broil on high to completely melt the cheese, about 5-10 minutes.
Serve hot and top with sour cream, chives, salt and pepper.
These can be made ahead up to the final broil step. Then, you can stick them in the oven right before you're ready to serve.