Instant Pot Twice Baked Potatoes PT50M https://img5.recipesrun.com/201907/2019/0809/c0/b/243209/300x200x90.jpg Twice-baked potatoes are so delicious, but they take forever to make. I mean, I wish I could eat them all the time, but who has the time? With this recipe, you have twice baked potatoes ready in way less time. This recipe for Instant Pot Twice Baked Potatoes saves you at least an hour versus using the oven. 4 servings Ingredients: 2 cups Water Pepper Salt 1/4 cup Green onion chopped 1 cup Shredded Cheddar cheese 1/4 cup Bacon crumbles 1/2 cup Milk 1/3 cup Sour cream 4 tbsp. Butter 4 Potatoes
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Instant Pot Twice Baked Potatoes

Twice-baked potatoes are so delicious, but they take forever to make. I mean, I wish I could eat them all the time, but who has the time? With this recipe, you have twice baked potatoes ready in way less time. This recipe for Instant Pot Twice Baked Potatoes saves you at least an hour versus using the oven.
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 422 Kcal
  • Prep Time 10 Mins
  • Cook Time 40 Mins
  • Total Time 50 Mins
02 Ingredients
    • 2 cups Water
    • Pepper
    • Salt
    • 1/4 cup Green onion chopped
    • 1 cup Shredded Cheddar cheese
    • 1/4 cup Bacon crumbles
    • 1/2 cup Milk
    • 1/3 cup Sour cream
    • 4 tbsp. Butter
    • 4 Potatoes
03 Method
  • Step 1
    Pierce potato with a fork in several places. Add 1 cup of water to the Instant Pot. Insert the trivet (the rack that came with the Instant Pot) and put whole potatoes on top of the trivet. Close the lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 25 minutes for medium potatoes (or 30 minutes for large potatoes).
  • Step 2
    When the potatoes are done cooking, quick release (QR) the steam. Drain the potatoes and remove from Instant Pot.
  • Step 3
    Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh using watermelon scooper or a spoon, leaving the skins intact.
  • Step 4
    Put the potato flesh in a large bowl, add butter, sour cream and milk and mash with a potato masher. If needed, add more milk and sour cream, until desired consistency is reached. Add 1/2 cup of shredded Cheddar cheese to the mashed potatoes and mix until incorporated. Add salt and pepper to taste.
  • Step 5
    Put the mashed potatoes into the potato skin shells.
  • Step 6
    Add 1 cup of water into Instant Pot and insert the trivet. Put the filled potato shells on the trivet and sprinkle with remaining 1/2 cup of shredded Cheddar cheese and then sprinkle with bacon crumbles. Close the lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 5 minutes on High pressure.
  • Step 7
    When it's done cooking, quick release (QR) the steam. Carefully remove the double baked potatoes from the Instant Pot, sprinkle with chopped green onion and serve.
04 Author
Ellie Ellie
1078 Recipes
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