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!
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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!
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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
Instant Pot Twice Baked Potatoes Recipe
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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
Recommended Equipment
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
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Nutritional information does not include optional toppings.
Nutrition Information
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.
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.
Worked great, made once and making again now. Thank you for sharing!
Thanks for stopping by!
I am curious. Since I have a Insta pot air fryer lid, can I put them on broil in the air pot fryer instead of the broiler of the oven?
You can give it a try!