Quick Twice Baked Pressure Cooker Potatoes
There are tons of great ways to use potatoes. Baked, mashed, fried, boiled, as a salad, au gratin’ed, tater totted, hash-browned, home-fried… Yum! —> that kinda reminded me of Forrest Gump when Bubba talks about all the ways you can eat shrimp ?
I love potatoes. But, I don’t always love dealing with cooking them. Why? Because a lot of these methods/recipes take forever. Even the simple baked potato… 45-60 minutes? And the even yummier twice baked version… almost 2 hours between prep and cook, right? Ugh!
I wanted to make twice baked potatoes for Christmas. I did NOT want to deal with 2 hours of attention-seeking cook time.
The solution: my pressure cooker! Personally, I have an 6 qt Instant Pot 7-in-1, and I LOVE it! It made time consuming Twice Baked Potatoes much more manageable on a busy day.
Twice Baked Pressure Cooker Potatoes
1 1/2 cups water
5-6 Idaho Potatoes, medium to large in size, cleaned
4 T butter
1/2 cup milk
1/4 cup sour cream
1/2-1 t salt, depending on your preference
1/2 t seasoned salt
1/4-1/2 t black pepper
1/4 t garlic powder
1/2 cup shredded cheddar cheese
1/4 cup chopped bacon, optional
2 T chives, optional
Pour 1 1/2 cups water in your Pressure Cooker inner pot. Place trivet over water.
Clean potatoes. Poke 3-4 holes in each potato with a fork or knife. Place cleaned potatoes in pot on top of rack. Don’t worry if they are touching or if there is some overlap.
Close pressure cooker lid and close vent knob – for Instant Pot, turn vent knob to “Sealing”.
Cook your potatoes on High Pressure for 25-30 minutes, depending on size (mine were large, so I used 30 minutes). On Instant Pot, press Manual (should default to high pressure), then use “+/-“ buttons to adjust cook time.
Your pressure cooker will take 5-10 minutes to come to pressure, then cook time will begin.
Instant Pot will beep when cook time is complete.
For the Instant Pot, turn vent knob to “Venting”. I ALWAYS place a towel over the vent knob before releasing pressure.
Allow pressure cooker to remain on a “keep warm” setting.
Open lid, and use Silicone mitts or tongs to remove potatoes and place on cutting board to cool slightly.
While allowing your potatoes to cool, lift inner pot out of pressure cooker using silicone mitts or other heat proof gloves/oven mitts. Carefully remove trivet (it will be HOT), and pour out cooking liquid. Quickly rinse, then place inner pot back in pressure cooker.
With pressure cooker on “keep warm” setting, add butter, milk and seasonings and allow butter to melt and milk to warm. Do NOT let boil. Turn off pressure cooker once butter is melted and milk is warmed.
Meanwhile, cut potatoes in half lengthwise and place on half sheet baking pan. Use grapefruit spoon
or other spoon to carefully scoop out the inner potato, leaving skin in tact.
Add scooped potato as well as the sour cream to the milk, butter and seasoning mixture already warmed in your pressure cooker pot.
Lay scooped potatoes skin side down on baking sheet. If you ripped the skin on a couple (like I did!) no worries at all. They will look great once filled…
Once all potatoes are scooped, blend potato with milk and butter mixture, just as you would for mashed potatoes.
I like mine really smooth and almost overtaxed – normally I would never want my mashed potatoes to be “gummy” which is what can happen if you over mix, however for this twice baked potato, it almost helps… up to you! Just make your mixture smooth.
(sorry I forgot a picture of my mashed potato mixture – blaming it on the holiday!)
Fill potato skins with mashed potato mix and top with cheese and bacon.
Melt cheese under broiler for 3-5 minutes – keep an eye out! Don’t let them burn.
Top with chives, if desired.
(Sorry – I forgot to take a picture after melting cheese and topping with chives! Blaming it on the busy holiday day again… Oops)
Twice Baked Pressure Cooker Potatoes
From start to finish, eat these in about 35-40 minutes (including prep)!