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 Serving
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 (divided)
- 1 bundle of green onions chopped (divided)
- 4 slices bacon cooked and crumbled (divided)
Instructions
- Place the 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.
- 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 the butter, salt, pepper and milk. Add more milk if needed to make the potatoes creamier.
- Mix well with an electric hand mixer right in the instant pot or mash with a hand masher.
- Stir in the sour cream, ranch seasoning mix, 1 1/2 cups shredded cheese, 1/2 of chopped green onions and cooked and 2 slices 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
