Looking for a twice baked potatoes recipe? Not only are these twice baked potatoes easy to make, but they are also done in the Instant Pot so it takes no time to make.
It used to be that twice baked potatoes were only eaten when you order out or went out to eat. Now you can make them at home and they taste so much better with this recipe.
What to Serve with these Potatoes
Twice Baked Potatoes are a great side dish. You can serve it with:
- Baked Buffalo Chicken Thighs
- Crockpot Whole Chicken
- Alice Springs Chicken Recipe
- Crockpot Pot Roast Recipe
- Instant Pot Pulled Pork Recipe
Variations to these Potatoes
Want to change this recipe? Add
- Bacon
- Cheese
- Green onions
Ingredients for Instant Pot Twice Baked Potatoes Recipe
- potatoes
- sour cream
- butter
- Salt and pepper
- shredded cheese
How to Make Instant Pot Twice Baked Potatoes
Place one cup of water and trivet into your pressure cooker.
Clean your potatoes well and place them on top of the trivet. Place the lid on the pressure cooker and set to high pressure for 25 minutes. If you have larger potatoes 30 minutes.
Allow to naturally release and remove the potatoes and place on a baking sheet to cool about 10 minutes or until you can handle them.
Preparing the filling
Cut them vertically and place the two pieces face up on a baking sheet. Scoop out the center of the potatoes, but leave enough so the potatoes will still hold their shape.
Place the inside of the potatoes in a bowl. Once all of the potatoes are hollowed, mix the leftover potato, sour cream, butter, and salt and pepper together in the bowl. Using a spoon, fill in the centers of the potatoes with the mixture and top with cheese and bacon if using.
Bake the Potatoes
Preheat your oven to 350 degrees F. and bake for 15-20 minutes or until warm and the cheese is melted. Top with your favorite toppings and enjoy!
Instant Pot Twice Baked Potatoes Recipe
Ingredients
- 3-4 potatoes
- ¼ cup sour cream
- 4 tbsp butter
- Salt and pepper to taste
- ½ cup shredded cheese
- Optional: Cheese bacon pieces, green onion
Instructions
- Place one cup of water and trivet into your pressure cooker.
- Clean your potatoes well and place them on top of the trivet.
- Place the lid on the pressure cooker and set to high pressure for 25 minutes. If you have larger potatoes 30 minutes.
- Allow to naturally release and remove the potatoes and place on a baking sheet to cool about 10 minutes or until you can handle them.
- Cut them vertically and place the two pieces face up on a baking sheet.
- Scoop out the center of the potatoes, but leave enough so the potatoes will still hold their shape. Place the inside of the potatoes in a bowl.
- Once all of the potatoes are hollowed, mix the leftover potato, sour cream, butter, and salt and pepper together in the bowl.
- Using a spoon, fill in the centers of the potatoes with the mixture and top with cheese and bacon if using.
- Preheat your oven to 350 degrees and bake for 15-20 minutes or until warm and the cheese is melted.
- Top with your favorite toppings and enjoy!
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