My creamy and cheesy Instant Pot twice baked potatoes are so easy to make. They take less than 40 minutes from start to finish, and they’re loaded with a rich and fluffy filling that just melts in your mouth. I like to load mine up with plenty of shredded cheese, sour cream, chives, and bacon bits!

overhead bite out of instant pot twice baked potato

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Whenever we go to our local steakhouse, I can’t resist ordering a twice baked potato on the side. So cheesy and delicious, what’s not to love?! I don’t make them that often at home as they do require a pretty long cooking time, but since I found this Instant Pot method, things have changed! They come out just light and fluffy but are ready in just a fraction of the time.

What’s in This Instant Pot Twice Baked Potatoes Recipe?

  • Potatoes: I recommend using starchy potatoes like Russets or Yukon Gold. Their skins get nice and crispy and the flesh is light and fluffy. It’s best to avoid waxy potatoes like reds, as they won’t have that same light texture.
  • Sour Cream: Makes the filling rich, creamy, fluffy, and tangy!
  • Butter: Unsalted butter adds richness to the potato filling.
  • Milk: Keeps the filling moist as it cooks. I prefer whole milk for the richest taste, but any kind will work.
  • Salt + Pepper: Enhance the flavor of the filling.
  • Cheese: I topped my potatoes with shredded Colby cheese for an extra bit of gooey cheesiness, but feel free to use your favorite cheese!
how to make instant pot twice baked potatoes
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Tips for Success

  • Prick the potatoes with a fork before cooking them so that they don’t split and burst in the pressure cooker.
  • Put the potatoes on a trivet so that they don’t burn.
  • When you scoop out the potato flesh, leave some in the skins, about ¼ inch, so that they don’t collapse into themselves.

How to Store and Reheat

Store leftover Instant Pot twice baked potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in a 360°F oven for 15-20 minutes to warm through.

You can also freeze them for up to 3 months and reheat directly from frozen covered with foil at 350°F for 45 minutes.

three instant pot twice baked potatoes on plate

Serving Suggestions

These Instant Pot twice baked potatoes are so quick and easy to make! They’re great for classing up any weeknight meal. I especially like them with my smothered pork chopsbacon meatloaf, or baked ranch chicken!

5-Star Review

“So yummy! My family gobbled these up. I finished them under my IP air fryer lid instead of the broiler. Next time I’d rub the skins with oil and salt before cooking.” -Katie

Recipe Card

Instant Pot Twice Baked Potatoes Recipe

5 from 7 votes
Prep: 10 minutes
Cook: 18 minutes
Natural release: 10 minutes
Total: 38 minutes
Servings: 4 potatoes
Author: Becky Hardin
featured instant pot twice baked potatoes
These Instant Pot twice baked potatoes take less than 40 minutes, and they're loaded with a rich and fluffy filling and plenty of cheese!
Step-by-step photos can be seen below the recipe card.
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Ingredients 

  • 4 medium Russet potatoes
  • ½ cup sour cream room temperature
  • ¼ cup unsalted butter room temperature (½ stick)
  • ¼ cup milk room temperature
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup freshly shredded Colby cheese

Optional Toppings

Instructions 

  • 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.
    how to make instant pot twice baked potatoes
  • 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.
    how to make instant pot twice baked potatoes
  • 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 ground black pepper
    how to make instant pot twice baked potatoes
  • 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 freshly shredded Colby cheese, Sour cream, Bacon crumbles, Chopped fresh chives
    how to make instant pot twice baked potatoes

Becky’s Tips

  • Nutritional information does not include optional toppings.
Storage: Store Instant Pot twice baked potatoes in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Serving: 1potatoCalories: 467kcalCarbohydrates: 42gProtein: 14gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 81mgSodium: 808mgPotassium: 996mgFiber: 3gSugar: 3gVitamin A: 890IUVitamin C: 12mgCalcium: 306mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Instant Pot Twice Baked Potatoes Step by Step

Cook the Potatoes: Scrub, wash, and dry 4 medium Russet potatoes. Poke each one a few times with a fork. 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.

how to make instant pot twice baked potatoes

Scoop the Potatoes: 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.

how to make instant pot twice baked potatoes

Mix the Filling: Add ½ cup of sour cream, ¼ cup of unsalted butter, ¼ cup of milk, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper, and use a potato masher or hand mixer to mix everything together well.

how to make instant pot twice baked potatoes

Broil the Potatoes: Load the hollowed skins with the mashed potato, then top with 1 cup of freshly shredded Colby 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.

how to make instant pot twice baked potatoes

More Twice Baked Potato Recipes to Try!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

5 from 7 votes (4 ratings without comment)
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5 Comments
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Katie
Katie
May 23, 2023 8:21 pm

So yummy! My family gobbled these up. I finished them under my IP air fryer lid instead of the broiler. Next time I’d rub the skins with oil and salt before cooking.5 stars

Tbaby
Tbaby
January 20, 2022 6:14 pm

Worked great, made once and making again now. Thank you for sharing!5 stars

Becky Hardin
Becky Hardin
January 27, 2022 3:16 pm
Reply to  Tbaby

Thanks for stopping by!

Donna
Donna
October 8, 2021 1:45 pm

I am curious. Since I have a Insta pot air fryer lid, can I put them on broil in the air pot fryer instead of the broiler of the oven?5 stars

Becky Hardin
Becky Hardin
October 18, 2021 3:57 pm
Reply to  Donna

You can give it a try!