Twice Baked Potatoes
Twice Baked Potatoes are now super fast and easy thanks to my trusty friend the Instant Pot, or electric pressure cooker! The potatoes are perfectly cooked every time in the Instant Pot. The insides are soft and fluffy, perfect for the twice baked potato filling! Make these plain and simple or load them up!
Servings: 8
Ingredients
- 8 small/medium russet potatoes washed
- 1 cup water if using the Instant Pot
- 1/4 cup butter
- 1/4 cup sour cream
- 1/4 cup cream or milk
- 1/4 cup chives thinly sliced
- 1/2 cup bacon crumbles
- 1/2 cup shredded cheddar cheese
- salt and pepper to taste
Instructions
- If baking the potatoes in the oven, poke each potato with a fork, wrap in foil and bake at 350° for about 1 hour or until they are soft to the touch. Let the potatoes cool slightly before unwrapping and cutting each potato in half lengthwise. Skip to step 6.
- For the Instant Pot: Cut each potato in half, lengthwise. Place the potatoes in steamer basket, if you have one.
- Pour the water into the liner of the Instant Pot. Place the steamer basket with the potatoes into the Instant Pot, or stack the potatoes onto the trivet.
- Cook on Manual HIGH for 10 min with a 5 min NPR. **Keep in mind, the potato halves should fit in your hand easily. If your potatoes are larger, the cook time will need to be increased by about 5 minutes.
- Release the pressure and remove the potatoes.
- Hold each potato half in your hand with a dish towel and gently spoon out the inside of the potato into a bowl. Repeat with all potato halves.
- Set the potato skins aside.
- Add the butter, milk/cream, and sour cream to the bowl with the potatoes. Mash.
- Fold the chives, bacon and shredded cheese into the mashed potatoes.
- Spoon the mashed potato filling into each potato skin and line in an oven safe dish.
- Broil until the tops of the potatoes are golden brown. The time frame here will really depend greatly on your oven.
- Serve immediately. Store leftovers in the fridge.