Description
A creamy and flavorful twice baked potato casserole made in the Instant Pot.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup crumbled bacon (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Wash and pierce the potatoes with a fork.
- Place potatoes in the Instant Pot with 1 cup of water.
- Seal the lid and cook on high pressure for 15 minutes.
- Release the pressure and remove the potatoes. Let cool slightly.
- Peel the potatoes and place them in a mixing bowl.
- Add sour cream, milk, butter, garlic powder, onion powder, salt, and pepper. Mash until smooth.
- Stir in cheese and bacon, if using.
- Transfer the mixture to a greased baking dish.
- Top with remaining cheese.
- Bake at 350°F for 20 minutes until cheese is bubbly.
Notes
- You can use any cheese you prefer.
- Add more toppings as desired.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: twice baked potato casserole instant pot, instant pot potato recipe, creamy potato casserole