InstantPot Twice Baked Potato Recipe
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Cook time: 
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Serves: 12
Use your InstantPot to make delicious twice-baked potatoes for your family! This is a great option when your stove is occupied, you don't want to heat the house, or you just want one more fabulous reason to own an InstantPot.
  • 6 medium russet potatoes
  • 2 cups water
  • ¼ cup butter, softened
  • ¾ cup sour cream or plain greek yogurt
  • 1 cup shredded cheddar or colby jack cheese
  • ¼ cup milk
  • ½ tsp pepper
  • 2 tsp garlic salt
  • Toppings: chopped cooked bacon, shredded cheese, chopped green onions, sour cream, olives, salsa, etc.
  1. Add 2 cups of water to the InstantPot and place the trivet inside.
  2. Wash potatoes and poke them a few times with a fork
  3. Place potatoes in the InstantPot and close and lock the lid.
  4. Set the valve to "Sealed."
  5. Press the Manual button and choose high pressure, 25 minutes for medium potatoes and 30 minutes for large.
  6. Quick release the steam when the InstantPot is done cooking the potatoes. (Careful! Steam can burn. Place a towel over the valve and stand clear.)
  7. Remove the potatoes and carefully pour out the water.
  8. Once they are cooled enough, carefully slice the potatoes in half lengthwise.
  9. Scoop out the insides, leaving some edge to it so the potato skin keeps it's shape.
  10. Put scooped potato back into the InstantPot and add the remaining ingredients.
  11. Mix by hand or with a hand blender until the consistency you prefer.
  12. Spoon the mixture into the potato shells until heaping.
  13. Add chopped cooked bacon pieces and shredded cheese if desired.
  14. Bake at 400 degrees for 10-15 minutes or until tops begin to brown.
  15. Remove the potatoes and serve with any additional toppings you desire.
  16. TO FREEZE: Add the chopped bacon and shredded cheese and set on a tray to completely cool. Line up on a cookie sheet and freeze for a few hours or overnight. Wrap the potatoes individually in cling wrap and then store in a large freezer bag. To cook from frozen, remove cling wrap and place on a cookie sheet, covering loosely with aluminum foil. Bake at 350 for about 45 minutes. Then uncover and bake an additional 15 minutes.
Recipe by Proverbial Homemaker at