Instant Pot Twice Baked Potatoes

Who doesn’t love the creamy, cheesy goodness of twice baked potatoes? With this Instant Pot recipe, you can enjoy all that amazing flavor in half the time and without even turning on the oven. Perfect for busy weeknights or a comforting side dish, these potatoes are loaded with butter, sour cream, cheese, and bacon for a truly satisfying treat.

Potatoes so nice, we baked them twice… but without the oven! With creamy butter and crumbled bacon, these Instant Pot Twice Baked Potatoes are savory and delicious.

Why You’ll Love Instant Pot Twice Baked Potatoes

• Saves Time: Traditional twice baked potatoes can take hours, but this Instant Pot method delivers all the flavor in under an hour. Perfect for busy nights!
• No Oven Needed: Keep your kitchen cool by skipping the oven. These potatoes come out just as crispy and delicious, straight from the Instant Pot.
• Rich and Creamy Flavor: With butter, sour cream, cheese, and bacon, each bite is packed with indulgent, comforting flavor.
• Versatile Dish: Serve them as a side dish, appetizer, or even a main course by adding extra toppings. They fit any occasion!
• Perfectly Cooked Every Time: The Instant Pot ensures evenly cooked potatoes that are fluffy inside and crispy outside, with no guesswork.

Twice baked potatoes are so delicious, but they take forever to make. I mean, I wish I could eat them all the time, but who has the time? With this recipe, you have twice baked potatoes ready in way less time. This recipe for Instant Pot Twice Baked Potatoes saves you at least an hour versus using the oven. Sign me up!

Ingredients For Instant Pot Twice Baked Potatoes

• Potatoes – The star of the dish, providing a soft, fluffy base for the creamy filling.
• Butter – Adds rich, savory flavor and a silky texture to the filling.
• Sour Cream – Brings creaminess and a slight tang to balance the flavors.
• Milk – Helps achieve the perfect mashed potato consistency.
• Bacon Crumbles – A salty, smoky topping that elevates the flavor.
• Shredded Cheddar Cheese – Melts into the filling and adds a gooey topping.
• Green Onion – Adds a fresh, slightly sharp flavor and vibrant color.
• Salt and Pepper – Enhances and balances all the flavors.
• Water – Necessary for creating steam in the Instant Pot to cook the potatoes.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

If you are wondering how you can make twice baked potatoes in under an hour, let me introduce you to my friend The Instant Pot. Using the instant pot makes these potatoes done so much faster than using the traditional oven method. No need to worry about diminished flavor, these Instant Pot Twice Baked Potatoes are delicious!

Kitchen Tools You Need To Make Instant Pot Twice Baked Potatoes:

• Instant Pot – Essential for cooking the potatoes quickly and evenly.
• Trivet – Keeps the potatoes elevated above the water while steaming.
• Potato Masher – For creating a smooth and creamy filling.
• Large Mixing Bowl – Ideal for mashing and mixing the potato filling ingredients.
• Spoon – To scoop out the potato flesh without tearing the skins.
• Measuring Cups – Ensures accurate measurements for the butter, sour cream, milk, and cheese.

To make these potatoes, you add a cup of water to your instant pot and insert the trivet. Put whole potatoes on top of the trivet and close the lid. Turn the valve to a sealed position and press “Pressure Cook” or “Manual,” setting your timer for 20 minutes. When the potatoes are done, quick release your steam and drain the potatoes. Remove them from the instant pot. When cool enough to handle, cut the potatoes in half lengthwise and scoop out the flesh using a spoon. Leave the skin intact. Place the potato flesh in a large bowl and add your butter, sour cream, and milk. Mash the ingredients together and add in a half cup of the shredded cheese, salt, and pepper. Mix until incorporated. Put the mashed potatoes back into the pot skin shells and add a cup of water into the instant pot. Put the trivet back in, placing the filled potatoes on top. Sprinkle the remaining half cup of cheese on top, turn the valve to a sealed position, and press the “Pressure Cook” or “Manual” button. Set the timer to five minutes on High pressure. When the timer goes off, quick release the steam and carefully remove these delicious Instant Pot Twice Baked Potatoes.

They are going to smell incredible! Sprinkle with some chopped green onion and these beauties are ready to serve!

Instant Pot Twice Baked Potatoes Step By Step Photos:

Step 1: Bake potatoes in the Instant Pot (20 min on High pressure with 1 cup water, then QR)

Step 2: Scoop out the potato flesh and leave skins intact

Step 3: Mash potatoes with milk and butter.

Step 4: Stuff potato skins with mashed potatoes.

Step 5: Sprinkle potatoes with bacon bits and shredded cheese.

Step 6: Put stuffed potatoes in the Instant Pot on a trivet (with 1 cup of water on the bottom).

Step 7: Cook twice baked potatoes in the Instant Pot for 5 minutes on High pressure, then QR.

Serving Suggestions

• Pair these Instant Pot Twice Baked Potatoes with a Cauliflower Green Salad for a balanced meal.
• Serve alongside Air Fryer Grilled Chicken Strips, Perfectly Cooked Ribeye Steak, or Crispy Fried Grouper Fillets for a hearty dinner.
• Add a dollop of sour cream and extra green onions on top for a more indulgent presentation.
• Perfect for parties—arrange them on a platter and let guests customize with their favorite toppings.
• Enjoy as a standalone meal by loading them with additional Healthy Oven-Roasted Veggies or protein like Hawaiian-Style Kalua Pork or chili.

Full of flavor with a creamy inside and baked outside, these Instant Pot Twice Baked Potatoes are heavenly. I love the way this recipe takes a classic dish and keeps all the wonderful flavor while cutting down the cooking time. Give them a try and I know you’ll love them, too.

Tips For Success

• Choose the Right Potatoes: Russet potatoes work best for this recipe as they have a fluffy texture and sturdy skin that holds the filling well.
• Poke the Potatoes: Don’t skip piercing the potatoes with a fork before cooking. This step helps release steam during the cooking process and ensures even cooking.
• Don’t Over-Scoop: Be gentle when scooping out the potato flesh to avoid tearing the skin. Leaving a small layer of potato inside the skin helps the shell hold its shape.
• Customize the Filling: Feel free to add your favorite mix-ins to the mashed potatoes. Chopped herbs, garlic powder, or even a dash of hot sauce can add extra flavor.
• Adjust the Consistency: If your filling feels too dry, add a splash more milk or sour cream until it reaches your desired creaminess.
• Use High-Quality Cheese: Freshly shredded cheese melts better and gives a richer flavor than pre-shredded varieties.
• Seal Properly: Ensure the Instant Pot lid is securely closed, and the valve is set to Sealing to maintain the right pressure for cooking.
• Careful Handling: Use tongs or a slotted spoon to remove the hot potatoes from the Instant Pot safely.

Variations And Substitutions

• Cheese Options: Swap the Cheddar for your favorite cheese like Gouda, Monterey Jack, or Parmesan for a unique flavor twist.
• Bacon Alternatives: Use turkey bacon or plant-based bacon bits to make the recipe lighter or vegetarian-friendly.
• Dairy-Free Option: Replace butter, sour cream, and milk with non-dairy alternatives such as vegan butter, coconut cream, and almond milk. Ensure the cheese is also dairy-free.
• Add Protein: Mix in cooked ground beef, shredded chicken, or crumbled sausage for a heartier dish.
• Herbaceous Flavor: Add chopped fresh herbs like parsley, thyme, or chives to the filling for a fresh, aromatic touch.
• Spicy Kick: Mix in chopped jalapeños, red pepper flakes, or a splash of hot sauce for a bit of heat.
• Loaded Veggie Version: Add cooked broccoli, sautéed mushrooms, or diced bell peppers for a more nutritious option.
• Mini Potatoes: Use smaller potatoes for bite-sized twice baked potatoes, perfect for appetizers or party platters.
• Freezer-Friendly: Make the potatoes ahead, freeze them, and reheat them in the Instant Pot. Add an extra 5 minutes to the cook time if reheating from frozen.

Storage and Reheating

• Refrigerating: Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap each potato individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag. They can be frozen for up to 3 months.
• Reheating in the Instant Pot: To reheat, place the potatoes on the trivet in the Instant Pot with 1 cup of water. Cook on High Pressure for 5 minutes, then quick release.
• Reheating in the Oven: Preheat your oven to 375°F. Arrange the potatoes on a baking sheet and cover them loosely with foil. Heat for about 15-20 minutes until warmed through.
• Microwave Option: For a quick reheat, microwave the potatoes on high for 1-2 minutes, checking for doneness. Add a sprinkle of cheese on top for extra melty goodness.

Frequently Asked Questions

Can I make these potatoes ahead of time?

Yes, you can prepare the potatoes up to the point of stuffing them with the filling. Store the filled potatoes in the refrigerator for up to 24 hours. When ready to cook, place them in the Instant Pot as directed and add an additional 1-2 minutes to the cooking time.

Can I freeze twice baked potatoes?

Absolutely! These potatoes freeze well. Wrap each stuffed potato tightly in plastic wrap or foil and freeze for up to 3 months. Reheat in the Instant Pot or oven as outlined in the storage section for best results.

Can I use sweet potatoes instead of regular potatoes?

Yes! Sweet potatoes make a delicious variation. Follow the same cooking method but adjust the filling ingredients to complement their natural sweetness—such as cinnamon, nutmeg, or a sprinkle of brown sugar.

What is the best type of potato to use?

Russet potatoes are the ideal choice for twice baked potatoes because of their fluffy interior and sturdy skin, which holds up well to stuffing. Yukon Gold potatoes are another good option for a slightly creamier texture.

Do I need to add the second cup of water to the Instant Pot?

Yes, the second cup of water is essential for steaming the stuffed potatoes during the second cooking phase. Without it, the Instant Pot cannot build the pressure needed to cook them properly.

How do I make them vegetarian?

To make this recipe vegetarian, simply omit the bacon or replace it with plant-based bacon bits. Everything else in the recipe remains the same and just as delicious!

Can I scale this recipe for a larger group?

Yes, this recipe scales easily. Just make sure your potatoes fit in a single layer in the Instant Pot. For larger batches, you may need to cook them in multiple rounds.

If you like Instant Pot twice baked potatoes, you will also love these other Instant Pot potato recipes:

• Instant Pot Sweet Potatoes – tender and buttery sweet potatoes, ready in 30 minutes in the Instant Pot!
• Instant Pot Roasted Potatoes – golden-brown on the outside, tender on the inside! Yes, you can make roasted potatoes without an oven!
• Instant Pot Mashed Potatoes – once you try making mashed potatoes in the Instant Pot, you’ll never make them any other way! No need to deal with a pot of boiling water and no need to drain the potatoes!
• Instant Pot Baked Potatoes – oven-baked texture in half the time! So much better then microwaved ones!
• Instant Pot Small Potatoes – tasty little baby potatoes cook perfectly in the Instant Pot! Serve them with butter and dill – mouthwatering!

More Side Dish Recipes

• Simple Boiled Brussels Sprouts Recipe – Healthy Low Carb Side Dish
• Easy Sauteed Radish Greens Recipe – Healthy and Delicious
• Air Fryer Trader Joe’s Hashbrowns – Perfectly Crispy Every Time