InstantPot Twice Baked Potato Recipe

My family LOVES twice-baked potatoes. It satisfies the ones that like baked potatoes and the ones that like mashed potatoes. One of my favorite make-ahead meal ideas is to prepare dozens of twice-baked potatoes and then freeze them for future dinners! Happy family, for sure.

Imagine how excited I was to learn that I could use my InstantPot to make twice-baked potatoes! Although I’m not sure it saves you more than 10 minutes’ time, it is a great option when your stove is occupied, you don’t want to heat up the house, or you just want one more fabulous reason to own an electric pressure cooker. 

This InstantPot twice baked potato recipe has become one of my top large-family recipes now. I can’t wait to share it with you!

Oh these are SO good! InstantPot Twice Baked Potato Recipe

The first thing to do is make baked potatoes. Of course, if you prefer, you can use this recipe without an IntantPot and bake potatoes as you always do in the oven. In that case, I like to wash a batch of medium sized russet potatoes, pierce them with a fork a few times, salt them, and wrap them in foil. Then bake at 350 for 60 minutes.

For this InstantPot twice baked potato recipe, add 2 cups of water to the InstantPot and place the trivet inside. Wash about 5-6 medium russet potatoes and poke them a few times with a fork (I don’t do that sometimes, and a few do split open). Place the potatoes in the InstantPot and close and lock the lid. Set the valve to “Sealed.”

Press the Manual button and choose high pressure, 25 minutes for medium potatoes and 30 minutes for large. When the pressure cooker is done, put a towel over the valve and turn it to allow the steam to escape (quick-release). Be careful not to burn yourself! When the pressure indicator (the silver thing on the top) drops showing the pressure has all been released, open the lid, remove the potatoes with tongs, and carefully pour out the water.

Allow the potatoes to cool enough to work with. Then carefully slice them in half lengthwise. Use a spoon to scoop out the insides, leaving some edge to it so the potato skin keeps it’s shape, and put what you spoon out back into the InstantPot.

As you can see below, not all the potatoes turn out perfect. That’s ok. Eat them anyway! 🙂 

InstantPot Twice Baked Potato Recipe 7InstantPot Twice Baked Potato Recipe 6InstantPot Twice Baked Potato Recipe 5InstantPot Twice Baked Potato Recipe 3Oh these are SO good! InstantPot Twice Baked Potato Recipe Oh these are SO good! InstantPot Twice Baked Potato Recipe

 

Add 1/4 cup butter, 3/4 cup sour cream, 1/2 – 1 cup shredded cheese (I used Colby Jack), 1/4 cup milk, 1/2 tsp pepper, and 2 tbsp garlic salt to the bowl. Mix well until fairly creamy. A hand blender is great for this but you can do it without.

Spoon the mixture into the potato shells until heaping. Add chopped cooked bacon pieces and shredded cheese if desired. Bake at 400 degrees for 10-15 minutes or until tops begin to brown. Remove the potatoes and serve with additional toppings such as chopped green onions, salsa, sour cream, olives, etc.

If you want to freeze them, then 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.

InstantPot Twice Baked Potato Recipe

InstantPot Twice Baked Potato Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
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.
Ingredients
  • 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.
Instructions
  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.

 

I hope you enjoy this recipe as much as we do!

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