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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!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
6
-10
Calories:
424
kcal
Author:
Carrie Barnard
Ingredients
5
pounds
potatoes
1 1/2
stick of butter
1/2
tsp
salt
1/2
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
Cut your potatoes into chunks. Leave the skin on.
Place in the pressure cooker or Instant pot. Add 1 cup of water, Stick butter, and salt and pepper.
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.
Add the other butter, milk.
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.
Add in sour cream, ranch mix, and mix well.
Fold in Shredded cheese and green onions.
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:
424
kcal
|
Carbohydrates:
32
g
|
Protein:
13
g
|
Fat:
27
g
|
Saturated Fat:
15
g
|
Cholesterol:
74
mg
|
Sodium:
581
mg
|
Potassium:
1039
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
760
IU
|
Vitamin C:
26.1
mg
|
Calcium:
238
mg
|
Iron:
7.5
mg