I discovered this week that it is possible to "bake" potatoes in my new Instant Pot in only 20 minutes, a modern miracle! I love baked potatoes, but I rarely take the time to make them because it is such a time consuming endeavor. Now that I can make them in the Instant Pot, I will make them more often. Even if you don't have an Instant Pot, you can make baked potatoes the traditional way.
My mom used to take leftover fajitas from a Mexican restaurant or leftover steak with onions and peppers and pile it on top of a baked potato, loaded with sour cream and cheese. Yum! Her recipe inspired me to make a version of my own.
- 1 potato per person
- 1 portobello mushroom per person
- 1 large onion
- optional: 1 bell pepper
- 1 tbsp of steak seasoning
- 2 tsp of garlic seasoning
- 1 tsp of pepper
- 1 tbsp of soy sauce
- optional: Cashewgurt (yogurt made from cashews) or a creamy topping of your choice
- salt and pepper to taste
- Bake your potatoes, possibly days in advance if you need to.
- When your potatoes are ready to eat, slice the mushrooms, onions, and peppers into strips and sautee with the seasonings. Don't add the mushrooms until the onions and peppers are soft, or they will overcook.
- Add a large scoop to the top of an open and fluffed potato.
- Top with Cashewgurt and enjoy!