Instant Pot Twice Baked Potatoes Recipe

featured instant pot twice baked potatoes

5 from 7 votes

Instant Pot Twice Baked Potatoes Recipe

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.

Prep Time10

Cook Time18

Natural release10

Total Time38

Course: Side Dish

Cuisine: American

Servings: potatoes

Author: Becky Hardin

Equipment

Instant Pot
Baking Sheet

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

Sour cream
Bacon crumbles
Chopped fresh chives

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.
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 ground 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 freshly shredded Colby cheese, Sour cream, Bacon crumbles, Chopped fresh chives

Notes

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.

Nutrition