By Becky Hardin
Published Oct 8, 2021
My creamy and cheesy Instant Pot twice baked potatoes are so easy to make. They take less than 40 minutes from start to finish, and they’re loaded with a rich and fluffy filling that just melts in your mouth. I like to load mine up with plenty of shredded cheese, sour cream, chives, and bacon bits!
Whenever we go to our local steakhouse, I can’t resist ordering a twice baked potato on the side. So cheesy and delicious, what’s not to love?! I don’t make them that often at home as they do require a pretty long cooking time, but since I found this Instant Pot method, things have changed! They come out just light and fluffy but are ready in just a fraction of the time.
What’s in This Instant Pot Twice Baked Potatoes Recipe?
- Potatoes: I recommend using starchy potatoes like Russets or Yukon Gold. Their skins get nice and crispy and the flesh is light and fluffy. It’s best to avoid waxy potatoes like reds, as they won’t have that same light texture.
- Sour Cream: Makes the filling rich, creamy, fluffy, and tangy!
- Butter: Unsalted butter adds richness to the potato filling.
- Milk: Keeps the filling moist as it cooks. I prefer whole milk for the richest taste, but any kind will work.
- Salt + Pepper: Enhance the flavor of the filling.
- Cheese: I topped my potatoes with shredded Colby cheese for an extra bit of gooey cheesiness, but feel free to use your favorite cheese!
Tips for Success
- 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.
- When you scoop out the potato flesh, leave some in the skins, about ¼ inch, so that they don’t collapse into themselves.
How to Store and Reheat
Store leftover Instant Pot twice baked potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in a 360°F oven for 15-20 minutes to warm through.
You can also freeze them for up to 3 months and reheat directly from frozen covered with foil at 350°F for 45 minutes.
Serving Suggestions
These Instant Pot twice baked potatoes are so quick and easy to make! They’re great for classing up any weeknight meal. I especially like them with my smothered pork chops , bacon meatloaf , or baked ranch chicken !
5-Star Review
“So yummy! My family gobbled these up. I finished them under my IP air fryer lid instead of the broiler. Next time I’d rub the skins with oil and salt before cooking.” -Katie
Ingredients1x2x3x
- ▢ 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
Equipment
- Instant Pot
- Baking Sheet
Becky’s Tips
- Nutritional information does not include optional toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Instant Pot Twice Baked Potatoes Step by Step
Cook the Potatoes: Scrub, wash, and dry 4 medium Russet potatoes. Poke each one a few times with a fork. 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.
Scoop the Potatoes: 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.
Mix the Filling: Add ½ cup of sour cream, ¼ cup of unsalted butter, ¼ cup of milk, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper, and use a potato masher or hand mixer to mix everything together well.
Broil the Potatoes: Load the hollowed skins with the mashed potato, then top with 1 cup of freshly shredded Colby 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.
More Twice Baked Potato Recipes to Try!
Crockpot Twice Baked Potatoes
Air Fryer Twice Baked Potatoes
Twice Baked Potato Casserole
Twice Baked Sweet Potatoes
Instant Pot Twice Baked Potatoes Recipe
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.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
