Instant Pot Twice Baked Potatoes Casserole

Instant Pot Twice Baked Potatoes Casserole is a delicious and easy twist on the classic twice-baked potatoes, made in a fraction of the time with the help of the Instant Pot. This creamy, cheesy casserole takes all the best parts of twice-baked potatoes—the mashed potatoes, cheese, , and sour cream—and combines them into one satisfying, comforting dish. It’s a great side for any occasion and perfect for feeding a crowd!

Why You’ll Love This Recipe

This Instant Pot Twice Baked Potatoes Casserole is a time-saving and delicious alternative to traditional twice-baked potatoes. The Instant Pot does most of the heavy lifting by cooking the potatoes quickly, while the creamy, cheesy, and smoky flavors come together effortlessly in a casserole format. It’s hearty, flavorful, and can be customized with your favorite toppings. Plus, it’s super easy to make and can be served as a side dish for dinner or a potluck!

Ingredients

  • 4 large russet potatoes, peeled and cubed

  • 1/2 cup chicken or vegetable broth

  • 1/4 cup sour cream

  • 1/4 cup cream cheese, softened

  • 1/2 cup milk

  • 1 1/2 cups shredded cheddar cheese, divided

  • 1/4 cup green onions, chopped (optional)

  • Salt and pepper, to taste

  • 1 tablespoon butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Potatoes:

    • Peel and cube the russet potatoes into roughly 1-inch chunks. This helps them cook evenly and quickly in the Instant Pot.

  2. Cook the Potatoes in the Instant Pot:

    • Add the cubed potatoes and chicken or vegetable broth to the Instant Pot. Close the lid and make sure the valve is set to “Sealing.”

    • Select the “Pressure Cook” or “Manual” setting and cook on high pressure for 8 minutes. Once the cooking time is complete, carefully perform a quick release to release the pressure.

  3. Mash the Potatoes:

    • Once the pressure has been released and the lid is safe to open, open the Instant Pot and mash the potatoes directly in the pot using a potato masher or hand mixer.

    • Add the sour cream, cream cheese, milk, butter, salt, and pepper. Mash until smooth and creamy. You can adjust the milk to reach your desired consistency.

  4. Add Cheese :

    • Stir in 1 cup of the shredded cheddar cheese, and green onions (if using). Mix well to combine.

  5. Transfer to a Baking Dish:

    • Transfer the mashed potato mixture to a greased 9×9-inch baking dish or a similar-sized casserole dish. Spread it out evenly.

  6. Top with Cheese:

    • Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.

  7. Bake (Optional):

    • If you’d like a crispy top, place the casserole under the broiler for 3-5 minutes until the cheese is melted and golden brown. Keep an eye on it to avoid burning.

  8. Serve:

    • Once the cheese is melted and bubbly, remove from the oven. Let it cool for a few minutes before serving.

Servings and timing

  • Servings: This recipe serves 6-8 people.

  • Prep time: 10 minutes

  • Cook time: 10 minutes (Instant Pot) + 3-5 minutes (optional broiling)

  • Total time: 20-25 minutes

Variations

  • Spicy Twice Baked Potato Casserole: Add some chopped jalapeños or a sprinkle of cayenne pepper for a spicy kick.

  • Cheesy Casserole: Increase the amount of shredded cheddar cheese or even mix in different types of cheese such as mozzarella or Monterey Jack for a richer flavor.

  • Vegetarian: Skip  and load the casserole with extra veggies like sautéed mushrooms, bell peppers, or spinach.

  • Herbed Twice Baked Potato Casserole: Add fresh or dried herbs like rosemary, thyme, or garlic powder to the mashed potatoes for added flavor.

  • Loaded Twice Baked Potato Casserole: Add a bit of sour cream and extra  on top after baking, along with fresh green onions and a dollop of extra sour cream.

Storage/reheating

  • Storage: Leftover casserole can be stored in an airtight container in the fridge for up to 3-4 days.

  • Reheating: Reheat in the microwave or oven. If reheating in the oven, cover with foil to keep it moist, and heat at 350°F (175°C) for 10-15 minutes until warmed through.

FAQs

Can I use red potatoes instead of russet potatoes?

Yes, you can use red potatoes or Yukon Gold potatoes, though the texture may be a bit creamier since these potatoes have less starch than russets. Russets are preferred for their fluffier texture.

Can I make this ahead of time?

Yes, you can prepare the casserole ahead of time. Assemble the casserole, cover it tightly with foil, and refrigerate it for up to 2 days before baking. You can also reheat it after it’s been refrigerated.

Can I freeze the casserole?

Yes, this casserole freezes well. Once it’s fully assembled, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. To reheat, let it thaw overnight in the fridge and then bake at 350°F (175°C) until heated through.

Can I use other types of cheese?

Absolutely! Feel free to experiment with different cheeses such as Monterey Jack, gouda, or a spicy cheese like pepper jack for a different flavor profile.

How do I get a crispy topping on the casserole?

To get a golden, crispy topping, broil the casserole for 3-5 minutes after baking, keeping a close eye on it to prevent burning.

Can I make this casserole without using the Instant Pot?

Yes, you can cook the potatoes on the stovetop. Simply boil the cubed potatoes in a large pot of water for 15-20 minutes, or until tender. Then proceed with the mashing and casserole assembly.

Conclusion

Instant Pot Twice Baked Potatoes Casserole is a creamy, cheesy, and comforting dish that’s perfect for any occasion. With the help of the Instant Pot, this version is quick and easy, offering all the delicious flavors of twice-baked potatoes without the extra effort. Whether you’re serving it alongside a hearty meal or taking it to a potluck, this casserole is sure to become a favorite that everyone will love. Enjoy the creamy texture, cheesy goodness, and in every bite!

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Instant Pot Twice Baked Potatoes Casserole

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (Instant Pot) + 3-5 minutes (optional broiling)
  • Total Time: 20-25 minutes
  • Yield: 6-8 servings
  • Category: Side Dish
  • Method: Instant Pot, Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Instant Pot Twice Baked Potatoes Casserole is a quick and delicious twist on the classic twice-baked potatoes, combining creamy mashed potatoes, cheese, and sour cream into one satisfying casserole. It’s easy to make, comforting, and perfect for any occasion.

Ingredients

  • 4 large russet potatoes, peeled and cubed
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup sour cream
  • 1/4 cup cream cheese, softened
  • 1/2 cup milk
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/4 cup green onions, chopped (optional)
  • Salt and pepper, to taste
  • 1 tablespoon butter

Instructions

  1. Peel and cube the russet potatoes into roughly 1-inch chunks. This helps them cook evenly and quickly in the Instant Pot.
  2. Add the cubed potatoes and chicken or vegetable broth to the Instant Pot. Close the lid and make sure the valve is set to ‘Sealing.’
  3. Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on high pressure for 8 minutes. Once the cooking time is complete, carefully perform a quick release to release the pressure.
  4. Once the pressure is released, open the Instant Pot and mash the potatoes directly in the pot using a potato masher or hand mixer.
  5. Add the sour cream, cream cheese, milk, butter, salt, and pepper. Mash until smooth and creamy. You can adjust the milk to reach your desired consistency.
  6. Stir in 1 cup of the shredded cheddar cheese and green onions (if using). Mix well to combine.
  7. Transfer the mashed potato mixture to a greased 9×9-inch baking dish or a similar-sized casserole dish. Spread it out evenly.
  8. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.
  9. If you’d like a crispy top, place the casserole under the broiler for 3-5 minutes until the cheese is melted and golden brown. Keep an eye on it to avoid burning.
  10. Once the cheese is melted and bubbly, remove from the oven. Let it cool for a few minutes before serving.

Notes

For a spicy kick, add some chopped jalapeños or cayenne pepper to the mix.For a richer flavor, mix in other cheeses like Monterey Jack or gouda.Vegetarians can load up the casserole with extra veggies like sautéed mushrooms, spinach, or bell peppers.If you prefer a lighter version, use low-fat sour cream and cream cheese.Leftover casserole can be stored in an airtight container in the fridge for up to 3-4 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 2g
  • Sodium: 550mg
  • Fat: 17g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 40mg

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