Try this Magic Omelette Potatoes recipe, or contribute your own.
- Carbohydrate 1.12133749955506 g
- Cholesterol 13.77 mg
- Fat 2.95274374998951 g
- Fiber 0.115937501839143 g
- Protein 4.50434374992997 g
- Saturated Fat 1.44463687499718 g
- Serving Size 1 1 serving (313g)
- Sodium 266.853625001391 mg
- Sugar 1.00539999771591 g
- Trans Fat 0.212837499996923 g
- Calories 50 calories
Step-by-step
- Slice the top off each potato lengthwise. Each lid should be about 1/2 inch thick at its thickest point. (Discard lids or reserve for another use.)
- Pour one cup of water in the Instant Pot and insert the steam rack. Place the potatoes on the rack.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 12 minutes.
- When the time is up, quick-release the pressure.
- Carefully remove the potatoes from the pot to a cutting board and allow to cool slightly.
- Scoop out the center of the potato flesh, being careful not to pierce the skin and to leave enough structure so the potato stands up easily on its own.
- Roughly mash half the scooped out centers in a medium bowl. Dont worry if its not completely cooked.
- (Set aside the other half of the potato centers for some other use, or discard.)
- Add eggs, ham, onion, parsley and 2 tbsp of the cheese to the potatoes and stir to combine.
- Fill each potato shell with the egg mixture and top with remaining cheese.
- Place the potatoes on the steam rack again, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.
- When the time is up, quick-release the pressure.
- (Optional) Set the potatoes under the broiler to brown the cheese. Serve hot topped with freshly ground pepper and a sprinkling of salt.
What happens when raw egg protein coagulates inside a hollowed, steamed starch vessel under pressure? Starch gelatinizes during the initial twelve-minute pressure cook, softening the russet potato's cellular walls while retaining enough structural integrity to hold a filling. When the liquid egg mixture combines with diced ham and cheese inside that cavity, the second six-minute pressure cycle sets the albumin proteins without browning the exterior. Russet potatoes have a high starch content and low moisture level, creating a mealy texture that absorbs ambient fat from the cheddar cheese and ham during the second thermal phase.
- Select russet potatoes that weigh approximately eight ounces each to ensure even heat penetration during the initial steaming phase.
- Leave a quarter-inch rim of potato flesh inside the skin to prevent structural collapse when handling the hollowed tubers.
- Fresh eggs will yield a firmer set than older eggs because their higher pH levels create stronger protein bonds during heat application.
- Substitute smoked bacon or pancetta for cured ham at a one-to-one ratio, noting that higher fat content will alter the internal moisture balance.
- Finish the cooked potatoes under a broiler at 500 degrees Fahrenheit for two minutes if Maillard browning on the cheese is desired.
Properly cooked russet skins act as insulators, keeping internal temperatures stable until service. Leftover stuffed potatoes keep in an airtight container for up to three days at 40 degrees Fahrenheit.
