Instant Pot Twice Baked Potatoes

Ingredients

• 6 slicesstreaky bacon, cut into crisp pieces
• 4 (1,295 g) russet potatoes (about 21.6 cm / 8.5 in in circumference)russet potatoes, pierced, scrubbed well and dried
• to tastekosher salt and black pepper
• 96 ggrated smoked cheddar cheese
• 96 ggrated mozzarella cheese
• 2 stalks (14 g)spring onions, sliced
• 125 mlsour cream, preferably at room temperature
• 63 mlwhole milk
• 56 gunsalted butter, preferably at room temperature

Instructions

1. 1

   Crisp the bacon

   Choose one method. For the Duo Crisp, fit the broiling tray onto the air-fryer basket, lay the 6 bacon slices on it, add 250 ml cold water and the basket to the pot, then fit the air-fryer lid. Air-fry at 200°C (400°F) for 10 minutes. For the oven, put the bacon on a parchment-lined baking tray on the middle rack of an oven preheated to 200°C (400°F); bake until crisp and golden, about 18–20 minutes. For the Instant Pot sauté method, lay the bacon in the inner pot and use Sauté Less for about 10–12 minutes. Transfer crisp bacon to kitchen paper to absorb excess fat, then cut it into small pieces.

2. 2

   Prepare the potatoes

   While the bacon cooks, scrub the potatoes under running water and pierce them all over with a fork.

3. 3

   Pressure cook potatoes

   Clean and dry the Instant Pot inner pot. Pour in 250 ml cold water and add a trivet or air-fryer basket, then set the 4 potatoes on top. Close the lid, turn the venting knob to Sealing and cook at High Pressure for 34 minutes, followed by a 10-minute natural release. Open the lid carefully.

4. 4

   Scoop out potatoes

   Let the potatoes cool until you can handle them. With a paring knife, cut off the top of each potato. Use a small spoon to scoop the flesh into a large mixing bowl, leaving about 6 mm (¼ in) attached to the skin.

5. 5

   Mix the filling

   Add the 56 g butter to the scooped potato and mash. Stir in the 125 ml sour cream with a silicone spatula. Set aside about 2 tablespoons of cheese for the topping, then mix in the mozzarella, smoked cheddar, sliced spring onions and bacon pieces. Add the 63 ml milk and mix again. Taste and season with salt and black pepper; the source recipe used 2–2½ pinches of salt. Spoon the filling into the potato shells and scatter the reserved cheese over the top.

6. 6

   Bake a second time

   Choose one method. For the Duo Crisp, return the filled potatoes to the Instant Pot, fit the air-fryer lid and air-fry at 200°C (400°F) for 8 minutes. For the oven, place the potatoes on the top rack and use the grill setting for a few minutes. Serve straight away.

What are twice baked potatoes?

Twice baked potatoes are baked potatoes whose centres are scooped out, mashed with rich additions, and returned to their skins for another round of cooking. The dish is a familiar American way to turn a simple baked potato into a generously filled side.

This version uses pressure cooking for the first stage, then finishes the stuffed potatoes with an air fryer or oven grill. Bacon, smoked cheddar and mozzarella bring savoury, smoky and melty notes to the creamy filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 19g protein, 61g carbs, 39g fat.

Most of the carbohydrates come from the potatoes, while the cheese, sour cream, milk, butter and bacon contribute much of the fat; the bacon and cheeses also provide protein. Balance a serving with a generous portion of salad or green vegetables.

Choose russet potatoes

Potato choice: Russets are large, starchy potatoes that cook up fluffy and have sturdy skins for holding the filling. Scrub and dry them well before piercing them all over with a fork.

Even cooking: The recipe specifies four potatoes weighing 1,295 g in total. Keeping the potatoes similar in size helps them cook at the same rate under pressure.

Get the bacon crisp

Browning: Crisp bacon before mixing it into the potato so it brings a distinct savoury bite rather than a soft, fatty texture. The recipe offers an air-fryer, oven or Instant Pot sauté method.

Drain well: Rest the bacon briefly on kitchen paper after cooking, then cut it into small pieces. This helps keep excess fat out of the filling.

Keep the skins intact

Cut carefully: Wait until the potatoes are cool enough to handle, then remove only the top portion of each one. A paring knife gives you more control than a larger knife.

Leave a lining: Scoop out the centres while leaving about 6 mm of potato attached to each skin. That layer helps the shells hold their shape when you fill and finish them.

Make a creamy filling

Mash first: Work the butter into the hot potato flesh before adding the other ingredients. Mix in the sour cream, cheeses, spring onions, bacon and milk, then season to taste.

Save some cheese: Keep about 2 tablespoons aside for the tops. The final cheese layer melts over the filling during the second bake.

Finish until melted

Air fryer: The recipe gives an 8-minute finish at 200°C (400°F) in an Instant Pot Duo Crisp. Check that the cheese has melted before serving.

Oven grill: Alternatively, put the stuffed potatoes on the top rack and grill them for a few minutes. Stay nearby, as the topping can brown quickly.

Serve with something fresh

A crisp green salad or steamed green vegetables make a fresh counterpoint to the rich cheese, butter and bacon. Serve the potatoes as a substantial side with grilled meat, or offer them as the centrepiece of a casual meal.

Because the filling is rich and filling, a lighter vegetable accompaniment can help balance the plate without taking attention away from the potatoes.

Recipe notes & tips

• Pierce the potatoes all over before pressure cooking.
• Let the potatoes cool enough to handle before cutting and scooping.
• Leave about 6 mm of flesh inside each skin so the shells stay sturdy.
• Set aside about 2 tablespoons of cheese for the topping.
• Taste the filling before adding salt, as the bacon and cheeses are already savoury.
• Watch closely if using the oven grill, since the topping can brown quickly.

Variations

• Extra spring onion: Scatter a little more sliced spring onion over the potatoes just before serving.
• Cheddar swap: Use extra cheddar in place of the mozzarella for a stronger cheese flavour.
• Smokier filling: Add more smoked cheddar while keeping the total cheese amount similar.
• Peppery topping: Grind black pepper over the cheese before the second bake.
• Oven finish: Use the grill setting for a few minutes instead of the Duo Crisp air-fry finish.

Common mistakes to avoid

• Skipping the fork pricks: Pierce the potatoes all over before pressure cooking.
• Scooping too deeply: Leave about 6 mm of flesh attached to the skin so the shell can hold its filling.
• Adding all the cheese: Reserve about 2 tablespoons for sprinkling on top.
• Using bacon while greasy: Drain the crisp bacon on kitchen paper before mixing it in.
• Over-grilling: Keep an eye on the potatoes and remove them once the topping is melted and browned to your liking.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven or air fryer until hot throughout; the microwave works too, though the skins will be softer.

Frequently asked questions