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featured instant pot twice baked potatoes

Instant Pot Twice Baked Potatoes Recipe

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Natural release: 10 minutes
Total Time: 38 minutes
Servings: 4 people
Calories: 445kcal
Author: Becky Hardin
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.
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Ingredients

  • 4 medium Russet potatoes
  • ½ cup sour cream room temperature
  • ¼ cup unsalted butter softened
  • ¼ cup milk room temperature
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup shredded colby cheese optional
  • Sour cream bacon bits, chives, for serving

Instructions

  • Scrub, wash, and dry the potatoes. Poke each one a few times with a fork.
    4 medium Russet potatoes
    how to make instant pot twice baked 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. 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 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 shredded colby cheese, Sour cream
    how to make instant pot twice baked potatoes

Notes

  • 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.
  • You can use your favorite shredded cheese to top these potatoes.

Nutrition

Calories: 445kcal | Carbohydrates: 39g | Protein: 13g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 801mg | Potassium: 992mg | Fiber: 5g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 42mg | Calcium: 283mg | Iron: 2mg