Imagine biting into a luxuriously creamy, cheesy potato that's crisp on the outside and impossibly smooth on the inside - without spending hours in the kitchen. These Instant Pot Twice Baked Potatoes are about to revolutionize your dinner game, delivering restaurant-quality comfort food in less than an hour. Whether you're looking to impress dinner guests or simply treat yourself to a decadent side dish, this recipe is your ticket to potato perfection that's foolproof and phenomenally delicious!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- 4 tablespoons butter
- Salt and pepper to taste
Instructions
- Wash the russet potatoes thoroughly, scrubbing off any dirt. Pat them completely dry with paper towels.
- Pierce each potato multiple times with a fork to allow steam to escape during cooking.
- Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully arrange the potatoes on the trivet.
- Close the Instant Pot lid, set the valve to sealing position, and cook on high pressure for 12-15 minutes, depending on potato size.
- When cooking completes, allow natural pressure release for 10 minutes, then carefully do a quick release of remaining pressure.
- Remove potatoes and let them cool for 5-7 minutes until comfortable to handle.
- Cut each potato lengthwise and carefully scoop out the interior, leaving a thin layer of potato against the skin to maintain structure.
- In a mixing bowl, combine the scooped potato flesh, sour cream, butter, shredded cheddar cheese, salt, and pepper. Mash until smooth and well combined.
- Spoon the potato mixture back into the potato skins, creating a slightly mounded appearance.
- Sprinkle additional cheese and chopped green onions on top of each stuffed potato.
- Optional: For a crispy top, place potatoes under the broiler for 3-4 minutes until cheese is melted and slightly golden.
- Serve hot, garnished with extra green onions if desired.
Tips
- Choose large, uniform russet potatoes for consistent cooking and the best texture.
- Always pierce potatoes with a fork before cooking to prevent potential potato explosions in your Instant Pot.
- Use the natural pressure release method for the first 10 minutes to ensure even, tender potato cooking.
- Don't discard the potato skins - they provide a delicious crispy vessel for your creamy filling.
- For extra richness, try adding crumbled bacon or chopped chives to your potato mixture.
- If you want a golden, crispy top, don't skip the optional broiling step - it adds incredible texture and flavor.
- Serve immediately for the best taste and texture, as twice-baked potatoes are most delicious when hot and fresh.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 10g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 65mg
