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Instant Pot twice-baked potatoes have a piece of melted Colby Jack tucked into the bottom of every shell. Russet halves cook under pressure, then the centers get mashed with butter, sour cream, ranch seasoning, bacon, and cheddar before you spoon them back into the skins. A few minutes under the broiler leaves the cheddar bubbly on top. This easy twice-baked potato recipe skips the hour of baking, and you can fill them a day ahead.
I have a definite weakness for loaded baked potato flavors. Give me all the bacon, cheese, sour cream, green onions and fluffy, buttered potato. I like them as potato skins, loaded baked potato casserole, and, of course, twice-baked potatoes.
This Instant Pot version is so much quicker than waiting for potatoes to bake in the oven, but if you don’t have an Instant Pot, this recipe works just fine with oven-baked potatoes.
Testing results for Instant Pot twice-baked potatoes
- I’ve tried other potatoes for twice-baked potatoes (depending on what I had in the pantry) and always come back to the russets. No other potatoes have skins that will hold up as well.
I hope you make this recipe. I think you’ll love it!
Medium russets and Colby Jack
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card.
Medium russet potatoes: Russets are the best potatoes for twice baked potatoes. Their skins are sturdy enough to hold a full scoop of filling, and the flesh mashes up light and fluffy. The 15 minutes at pressure is for medium potatoes, so pick three that are close in size, and each will be tender at the same time.
Colby Jack, in a block: Pick up a 4-ounce block instead of a bag of shredded cheese. Cut it into six equal pieces and set one in the bottom of each empty shell before adding the filling back in. The cheddar melts on top, and the Colby Jack melts underneath, so every potato has a soft, cheesy center under the mash.
Ranch dressing mix: Two tablespoons of the dry mix from a packet season the whole filling, with no need to measure out separate herbs and spices.
Bacon and cheddar: Add half of each to the filling, and the rest on top before the potatoes go under the broiler. You can use bacon you cooked that morning or a bag of precooked crumbles, since it goes in already cooked.
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Tools for this Instant Pot side
A 6-quart Instant Pot does the cooking here, and a sturdy masher makes quick work of the filling. A rimmed baking sheet holds the filled shells steady under the broiler.
How to make twice-baked potatoes in the Instant Pot
The potato halves cook on the trivet or in a silicone basket above a cup of water. After 15 minutes at high pressure, let them sit for a 5-minute natural release, then release the remaining pressure by hand. Don’t have an Instant Pot? Bake the potatoes whole at 400 degrees F for an hour, slice them in half, and pick up at the scooping step.
Scoop the centers into a bowl while the potatoes are still warm, and keep the skins whole to use as shells. Put a piece of Colby Jack in each shell, then mash the scooped potato with the butter, sour cream, ranch mix, green onions, and half the bacon and cheddar.
Spoon the filling back into the shells, top them with the rest of the bacon and cheddar, and slide the pan under the broiler. The cheese needs only 3 to 5 minutes to bubble, so stay right there by the oven. A sprinkle of extra green onion on top is optional.
If the creamy filling is your favorite part, my Southern mashed potatoes whipped with heavy cream give you a whole bowl of it.
Make them ahead for company
For make-ahead twice-baked potatoes, stop once the shells are filled and topped, before they go under the broiler. Cover them and refrigerate for up to 24 hours. When it’s time to eat, skip the broiler and bake them at 375 degrees F for 20 to 25 minutes, until they’re heated through and the cheese is bubbly.
Filling them the night before a holiday dinner or a Sunday get-together means the potatoes are ready before anyone rings the doorbell. You get to sit down with your guests instead of standing at the stove.
Pair them with beef
These potatoes are excellent with a pan-seared ribeye basted with garlic butter, or next to Instant Pot short ribs with gremolata, with their red wine gravy spooned over everything. You don’t need a special occasion for this one. When you want a potato side with crisp edges instead of a creamy filling, try parmesan smashed potatoes with browned butter, baked on a layer of cheese.
Set out a bowl of extra bacon and green onion so everybody can finish their own potato at the table. Do that a few Sundays in a row, and you may start a new family tradition.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Instant Pot Twice Baked Potatoes Recipe
Equipment
Ingredients
- 3 medium russet potatoes
- 1 cup water
- 4 ounces Colby Jack cheese in a block
- 3 tablespoons butter
- ¾ cup sour cream
- 2 tablespoons ranch dressing mix
- ½ cup bacon cooked and crumbled, divided
- 3 tablespoons green onion diced
- 1 cup cheddar cheese divided
- salt and pepper to taste
- green onion additional, diced, for garnish (optional)
Instructions
- Cut the 3 medium russet potatoes in half and layer them in a 6-quart Instant Pot on the trivet or in a silicone basket with handles for easy removal.
- Pour 1 cup water into the Instant Pot, then cook on high pressure for 15 minutes. Allow a 5-minute natural release before releasing the pressure manually.
- Carefully remove the potatoes from the Instant Pot and scoop the centers of each potato into a medium-sized bowl.
- Cut 4 ounces Colby Jack cheese into 6 equal pieces and place one piece inside each potato skin.
- In the medium bowl, combine the potato, 3 tablespoons butter, 3/4 cup sour cream, 2 tablespoons ranch dressing mix, half the bacon, 3 tablespoons green onion, half the cheddar, and salt and pepper.
- Mash the mixture well, then divide it equally among the potato skins.
- Top with the remaining bacon and cheddar.
- Broil on high heat in the oven for 3 to 5 minutes, or until the cheese is bubbly.
- Top with additional green onion, if desired, and serve hot.
Notes
- Oven method: Bake the potatoes whole at 400 degrees F for 1 hour instead of using the Instant Pot. Then slice them in half and continue with step 3.
- Store leftovers in the refrigerator for up to 4 days.
