Instant Pot Twice Baked Potatoes Casserole Recipe
This Instant Pot Twice Baked Potatoes Casserole Recipe is amazing! It is one of our new favorite pressure cooker recipes because it saves so much time!
Servings: 6 -10
Cost: $12.74, $1.27 per Servings
Ingredients
- 5 pounds potatoes
- 1 ½ stick of butter
- ½ tsp salt
- ½ tsp pepper
- 1 cup milk (may need more to make it creamer)
- 1 cup sour cream
- 1 ranch seasoning mix
- 2 cups shredded cheese (save some for toppings)
- 1 bundle of green onions chopped
- 4 slices bacon cooked and crumbled (or use bacon crumbles)
Instructions
- Place 5 pounds potatoes in the Instant Pot with water as directed for cooking.
- Cook the potatoes until fork tender, then carefully remove them from the Instant Pot.
- Place the lid on top and make sure your nob is set to sealing.
- Then click the manual button and turn it to 6 minutes.
- Walk away and wait until it beeps.
- Do the quick release to relieve the pressure.
- Mash the cooked potatoes with 1 ½ sticks butter, ½ teaspoon salt, ½ teaspoon pepper, and 1 cup milk. Add more milk if needed to make the potatoes creamier.
- Mix well with an electric hand mixer (there is one on sale right now) right in the instant pot or mash with a hand masher.
- Stir in 1 cup sour cream, 1 ranch seasoning mix, most of the 2 cups shredded cheese, 1 bundle chopped green onions, and 4 slices cooked and crumbled bacon.
- Place in a baking dish. Top with remaining cheese, chives, bacon.
- Baked in 350 degree oven for 20 minutes.
- Serve and enjoy!
Notes
This recipe will deliver all the flavor of twice baked potatoes without all the work!
Nutrition
Calories: 424kcal | Carbohydrates: 32g | Protein: 13g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 581mg | Potassium: 1039mg | Fiber: 5g | Sugar: 2g | Vitamin A: 760IU | Vitamin C: 26.1mg | Calcium: 238mg | Iron: 7.5mg
