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.
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! You can also freeze them for up to 3 months and reheat directly from frozen covered with foil at 350°F for 45 minutes.
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.
