Scrub, wash, and dry the potatoes. Poke each one a few times with a fork.
4 medium Russet potatoes
Pour 1 cup of water into the pot of a 6-quart Instant Pot. Place a trivet inside, then stack the potatoes on the trivet.
Close and secure the lid and pressure valve. Cook on Manual High Pressure for 15 minutes. Allow a 10 minute natural release, then do a quick pressure release.
Carefully remove the lid of the pot, then transfer the potatoes out using a pair of tongs. Allow them to cool until you can easily touch them.
Preheat the oven to broil.
Lengthwise, slice off the top third of each potato. Scoop out the insides of the potatoes into a large mixing bowl. Add sour cream, butter, milk, salt, and pepper, and use a potato masher or hand mixer to mix everything together well.
½ cup sour cream, ¼ cup unsalted butter, ¼ cup milk, 1 teaspoon kosher salt, ½ teaspoon black pepper
Load the hollowed skins with the mashed potato, then top with cheese. Place on a foil lined baking sheet and broil for 2-3 minutes, until the cheese is melted. Top with sour cream, bacon bits, and chives, if desired.
1 cup shredded colby cheese, Sour cream