Everything is perfect in this potato: both the presentation form and the delicious taste and ease of cooking in a slow cooker. Boil large potato tubers without peeling them in a slow cooker and then bake in strongly heated oven, so that they are covered with a golden crust. Notch each tuber to reveal it, if desired ruffle the flesh with a fork. Put steamed on top broccoli, slices of crispy bacon and pour all over the flavorful cheese cheddar sauce. It turns out a delicious hearty dinner in one a potato tuber that adults and children will appreciate. friends: 
Time: 1 hour. 25 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 medium potato tubers Russet Burbank (approximately 1.7 kg.)
- 1 tbsp. l olive oil
- 1 head of broccoli (approximately 0.5 kg.), Cut into small inflorescences
- 4 strips of greasy bacon, cut into slices of 0.5 cm.
- 2 tbsp. l (30 gr.) Butter
- 3 tbsp. l flour
- 1.5 tbsp. whole milk
- 240 gr. a young cheddar grated (about 2 tbsp.)
- Special equipment: Instant Pot® multicooker volume of 6-8 liters.
Recipes with similar ingredients: potatoes, broccoli, bacon, butter, flour, milk, cheddar cheese
Recipe preparation:
- Preheat the oven to 230 ° C.
- Prick potatoes on all sides with a fork. Grate the tubers olive oil and sprinkle with 1 tsp. salt and a little ground black pepper.
- Pour 1 tbsp. water to the bottom of a 6 liter multicooker and set stand. Put potatoes on a stand. Following instructions manufacturer, close the lid and prepare the crock-pot for work. Set the pressure cooker mode and cook at high pressure 20 minutes. After completing the pressure cooker cycle, follow the instructions. manufacturer to let off steam and wait for the cycle to complete quick release. Be careful not to burn yourself with the remaining steam, unlock and remove the cover. Put the potatoes on a baking sheet and bake until golden brown, 7-10 minutes. Set aside. Wash the bowl crock-pots and set it in place.
- Put the stand on the bottom of the multicooker and add 1 tbsp. water. Put the broccoli in the steaming basket and place her into the pot. Following the manufacturer’s instructions, close the lid and prepare the multicooker for work. Set the pressure cooker mode and cook at high pressure for 3 minutes. After the cycle pressure cookers follow the manufacturer’s instructions to let off steam, and wait for the quick release cycle to complete. Caution not to burn yourself with the remaining steam, unlock and remove the cover. Transfer the broccoli into a bowl and mix with 0.5 tsp. salt and small the amount of ground black pepper. Cover and set aside. Drain the bottom of the multicooker bowl, wipe it dry and place at the base of the multicooker.
- Set the cooker to fry mode with medium heat. Add bacon and fry, stirring occasionally, until golden crusts, and until fat is melted, 7-9 minutes. Put the bacon on a plate covered with a paper towel and set aside. Pour out cups melted fat (or pour and save for another use). Wipe the bowl and put it back in slow cooker.
- Set the cooker to fry mode with medium heat. Add butter and melt, stirring constantly, to it did not burn out, about 1 minute. Add flour and mix with oil. Keep stirring until the mixture turns golden 1-2 minutes. Pour in milk, add 0.5 tsp. salt and whisk continuously until the sauce thickens, 4-5 minutes. Add cheese and mix until it melts and the sauce becomes homogeneous, 1-2 minutes.
- Cut the potatoes and open, salt and pepper. From above put broccoli with bacon and pour over cheese sauce.
