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

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Instructions

Peel and cube the russet potatoes into roughly 1-inch chunks. This helps them cook evenly and quickly 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.
Once the pressure is released, 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.
Stir in 1 cup of the shredded cheddar cheese and green onions (if using). Mix well to combine.
Transfer the mashed potato mixture to a greased 9×9-inch baking dish or a similar-sized casserole dish. Spread it out evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.
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.
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