Instant Pot Twice Baked Potatoes
User Reviews
5
20 reviews
Excellent
Instant Pot Twice Baked Potatoes
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Instant Pot Twice Baked Potatoes combine pressure-cooked russet potatoes with smoky cheddar and mozzarella cheese, sour cream, butter, and crisp bacon bits. After cooking whole potatoes under pressure, the insides are scooped, mixed with dairy and seasonings, and returned to the skins for a flavorful finish. This method yields creamy, cheesy potato filling with a crispy exterior, suitable for a comforting side dish or snack.
Description
This recipe uses large russet potatoes that are scrubbed and poked, then cooked whole in an Instant Pot to tender perfection. Bacon is crisped separately either in the Instant Pot’s Saute or Air Fry modes, oven, or stovetop, then chopped into bits to add a smoky texture. The cooked potatoes are halved and the insides mashed together with cheddar and mozzarella cheeses, green onions, sour cream, milk, and butter for richness and creaminess.
The mixture is spooned back into the potato skins and baked briefly, often using an air fryer or oven, to melt the cheese and create a golden, slightly crisp top. The combination of tender potato, melted cheese, and bacon crust offers a rich, savory flavor with a soft and creamy texture inside and a satisfyingly crisp skin outside.
These twice baked potatoes make a substantial side or snack that pairs well with grilled meats or salads. The recipe allows flexibility in cheese choices and cooking methods for bacon and final baking to fit different kitchen setups and preferences.
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Ingredients
- 6 lices Bacon , cut into crisp bits
- 4 (1295g) russet potato poked, well-scrubbed & dried, 8.5 inch circumference
- kosher salt
- black pepper
- ½ cup (96g) cheddar cheese grated, smoked
- ½ cup (96g) mozzarella cheese grated
- 2 talks (14g) green onions , sliced
- ½ cup (125ml) sour cream , room temperature prefered
- ¼ cup (63ml) milk whole
- ¼ cup (56g) butter room temperature prefered, unsalted
Instructions
- *Note: You can make this recipe with any Instant Pot or Pressure Cooker.Crisp Bacon: You can crisp bacon with Instant Pot’s Saute Mode, Oven, or "Air Fryer" function of Instant Pot Duo Crisp. Option 1 - Duo Crisp Method - install the broiling tray on Air Fryer Basket. Layer 6 slices of bacon on the tray. Place 1 cup cold water and air fryer basket in Instant Pot Duo Crisp. Place the air fryer lid on Instant Pot. Press "Air Fry" button, set the temperature to 400°F and cooking time to 10 minutes. Option 2 - Oven Method: Place bacon on a baking sheet lined with parchment paper. Place it on the middle rack of a preheated 400°F oven. Bake bacon until crispy and golden-brown. Set a timer for roughly 18 - 20 minutes.Option 3 - Instant Pot Saute Method: Layer bacon slices in the inner pot. Press "Saute" button and adjust to "Saute Less". It takes roughly 10 - 12 minutes to crisp the bacon slices.Place crisped bacon on a paper towel to absorb any excess fat, then cut them into bacon bits.
- Preparation: While the bacon is crisping, prepare the remaining ingredients. Scrub potatoes under running water, and poke holes throughout the potatoes with a fork.
- Pressure Cook Potatoes: Clean and dry Instant Pot's inner pot. Add 1 cup (250ml) cold water, and a trivet or air fryer basket in Instant Pot. Place 4 potatoes on the trivet. Close lid, turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 34 minutes + 10 minutes Natural Release. Open the lid carefully.
- Cut Potatoes: Allow potatoes to cool to the touch. Use a paring knife to remove the top part of potatoes (see below photo). Use a small spoon to scoop out the inner flesh (leave about ¼ inch of potato flesh attached to the skin), then place them in a large mixing bowl.
- Make Mashed Potato Filling: Add ¼ cup (56g) unsalted butter to the scooped potatoes, then mash with a potato masher. With a silicone spatula, mix in ½ cup (125ml) sour cream. *Pro Tip: Reserve about 2 tbsp cheese for later. Mix in grated mozzarella cheese, grated smoked cheddar cheese, finely sliced green onions, and bacon bits. Pour in ¼ cup (63ml) whole milk, then mix everything up with a spatula. Give it a taste and season with salt & black pepper (for reference, we added 2 - 2.5 pinches of salt). With a spoon, fill the hollowed potato shells with the yummy loaded mashed potato. Sprinkle the grated cheese on top.
- Twice Baked Potatoes: Option 1 - Twice Bake with Duo Crisp: Place the stuffed potatoes back in Instant Pot. Place the air fryer lid on Instant Pot Duo Crisp. Press "Air Fry" button, set the temperature to 400°F and cooking time to 8 minutes. Option 2 - Twice Bake with Oven: Place the stuffed potatoes on the top rack of the oven, then use the "Broil" function for a few minutes.Serve immediately & enjoy~
Equipments used:
Notes
- Use freshly grated cheese to avoid additives and improve flavor.
- Crisping bacon in the Duo Crisp takes 8–10 minutes plus preheating; check progress as needed.
- Adjust pressure cooking times for potato size; large potatoes (8.5" circumference) require about 34 minutes high pressure plus 10 minutes natural release.
- Finish baking the stuffed potatoes in an air fryer for 6–8 minutes for a crisp top.
Nutrition Information
Show Details
Calories
660kcal
(33%)
Carbohydrates
61g
(20%)
Protein
19g
(38%)
Fat
39g
(60%)
Saturated Fat
20g
(100%)
Cholesterol
95mg
(32%)
Sodium
442mg
(18%)
Potassium
1510mg
(32%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
829IU
(17%)
Vitamin C
19mg
(21%)
Calcium
269mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
| Carbohydrates | 61g | 20% |
| Protein | 19g | 38% |
| Fat | 39g | 60% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 95mg | 32% |
| Sodium | 442mg | 18% |
| Potassium | 1510mg | 32% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 829IU | 17% |
| Vitamin C | 19mg | 21% |
| Calcium | 269mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
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