These creamy and cheesy twice baked potatoes are a breeze to make in the Instant Pot. So much quicker to make than in the oven, they make one delicious side dish for any meal.

what you need:

Russet potatoes

sour cream

milk

unsalted butter

black pepper

kosher salt

water

block white cheddar

cream cheese

butter

step-by-step instructions!

Follow our easy-to-follow instructions for success!

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Scrub, wash, and dry the potatoes. Poke each one a few times with a fork.

1

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.

2

Lengthwise, slice off the top third of each potato. Scoop out the insides of the potatoes into a large mixing bowl.

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Ready to make this?