“Stop it” Casserole–loaded twice baked potato casserole made in the Instant Pot is topped with a crispy potato skin topping. It’s a perfect side to any dinner.
“Stop it” Casserole
Stop throwing out this ingredient! Start using it as a crispy topping on your casseroles. Can you guess what it is? It’s the potato peels! You can fry up the potato peels (I use my air fryer) and they taste so good on top of this twice baked potato skin casserole.
When it comes to comfort food, few dishes can rival the hearty, creamy, and utterly satisfying twice baked potato casserole. This dish takes the good old baked potato to a whole new level by combining it with cheese, bacon, cream cheese and sour cream. Don’t forget to top it with sliced green onions!
My version of this casserole uses your Instant Pot to quickly steam the potatoes and then uses your Instant Pot to bake the casserole until golden brown. For the potato skins you’ll want to either use an air fryer for perfectly crispy (and healthier) potato skins or you can fry them in oil on your stove. I’m excited that I know this trick and will be using it in the future!
Ingredients/Substitution Ideas
- Russet potatoes
- Vegetable oil–or canola oil
- Kosher salt
- Butter
- Shredded sharp cheddar–or another cheese you like
- Black pepper
- Garlic powder
- Bacon crumbles–you can also fry up 3 pieces of bacon and crumble them
- Cream cheese–or Neufchatel, cottage cheese
- Sour cream–or greek yogurt
- Milk–or evaporated milk, half and half, heavy cream
- Green onions–or scallions, chives
Steps
Wash the potatoes thoroughly. Then peel the potatoes. Place potato peels into a bowl and cover with cold water, soak for 10 minutes.
Meanwhile, cut the potatoes into 1 inch cubes and place them in a steamer basket.
Pour 1 ½ cups of water into Instant Pot and drop the steamer basket into the bottom of the pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes.
While the potatoes are cooking make the crispy potato skins. Drain off the water and pat them dry. In a bowl toss them together with 1 ½ teaspoons of oil and ¼ tsp of kosher salt. Add the potato peels to an air fryer basket.
Air fry at 400 degrees for 8 minutes (tossing them half way through the cooking time).
Once Instant Pot is done cooking release the pressure and remove the lid. Move steamer basket out of the pot. Discard the water and dry out the pot.
Add cubed potatoes into Instant Pot. Add in the butter, cheese, salt, pepper, garlic powder, bacon, cream cheese, sour cream and milk.
Mash the potatoes well and let the mixture get incorporated all together.
Spread the mixture evenly.
Cover Instant Pot with air fryer lid.
Bake at 400 degrees for 10 minutes until top is golden brown.
Sprinkle the “fried” potato skins of top and sprinkle green onions over the top. Serve and enjoy!
Notes/Tips
- Serve as a side dish to any dinner. Tastes great with ham or turkey (think thanksgiving!).
- This recipe is gluten free.
- I used my Duo Crisp 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- I used my Avokado silicone steamer basket* to cook the potatoes in.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months. The potato skins won’t be crispy after the first day.
- Other recipes you can make with remaining cream cheese are Chick-Fil-A Sauce Casserole and Company Beef Casserole.
- Recipe adapted from epicurious.
More Instant Pot Potato Sides…
Instant Pot Lighthouse Inn Potatoes
Cubed potatoes in a creamy sauce with a crispy, cheesy, satisfying topping.
Skyler’s Perfect Potatoes
Cubed potatoes in a cheesy sour cream and onion sauce made fast in your Instant Pot. With only 5 ingredients this recipe comes together in a snap.
Bussin Bussin Potatoes
If you want something better than plain mashed potatoes try this amazing potato dish that you can make in your Instant Pot in a hurry.
Grandpa Jim’s Potatoes
Instant Pot or Crockpot potatoes with ranch, cheese and bacon. A delicious and easy side dish!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
“Stop it” Casserole
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Total Time: 33 minutes
- Yield: 6–8 servings 1x
Description
Loaded twice baked potato casserole made in the Instant Pot is topped with a crispy potato skin topping. It’s a perfect side to any dinner.
Ingredients
- 2 pound Russet potatoes
- 1 1/2 tsp vegetable or canola oil
- 1/4 tsp kosher salt
- 2 Tbsp butter
- 3/4 cups shredded sharp cheddar
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/3 cup bacon crumbles
- 2 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup milk
- 2 green onions, sliced
Instructions
- Wash the potatoes thoroughly. Then peel the potatoes. Place potato peels into a bowl and cover with cold water, soak for 10 minutes.
- Meanwhile, cut the potatoes into 1 inch cubes and place them in a steamer basket.
- Pour 1 ½ cups of water into Instant Pot and drop the steamer basket into the bottom of the pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes.
- While the potatoes are cooking make the crispy potato skins. Drain off the water and pat them dry. In a bowl toss them together with 1 ½ teaspoons of oil and ¼ tsp of kosher salt. Add the potato peels to an air fryer basket. Air fry at 400 degrees for 8 minutes (tossing them half way through the cooking time).
- Once Instant Pot is done cooking release the pressure and remove the lid. Move steamer basket out of the pot. Discard the water and dry out the pot.
- Add cubed potatoes into Instant Pot. Add in the butter, cheese, salt, pepper, garlic powder, bacon, cream cheese, sour cream and milk. Mash the potatoes well and let the mixture get incorporated all together. Spread the mixture evenly.
- Cover Instant Pot with air fryer lid and bake at 400 degrees for 10 minutes until top is golden brown.
- Sprinkle the “fried” potato skins of top and sprinkle green onions over the top. Serve and enjoy!
Notes
If you don’t have an air fryer you can still make the crispy potato skins. You’ll just need to fry them on the stove. Heat 3 cups of vegetable oil in a heavy pot until 350 degrees. Fry potato skins until crisp and golden brown, about 4 minutes. Use a slotted spoon to transfer potato skins to a paper towel lined plate and immediately season with salt.
If you don’t have an air fryer lid for your Instant Pot you can still make this recipe. Follow the recipe through step 6. Spread the mixture into a 9×9 inch baking dish. Then bake in the oven for 25 minutes at 375 degrees.
- Category: Side
- Method: Instant Pot/Air fryer
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This sounds absolutely yummy! Unfortunately though I don’t have an insta pot (and won’t have 1 any time soon). Can you recommend a way for me to “un-insta pot” it?
Hey Kelly, the original recipe I adapted it from uses traditional methods. You can use that…it is here: https://www.epicurious.com/recipes-menus/how-to-make-twice-baked-potato-casserole
Wow what a great idea! I bet these would work as topping for green bean casserole seasoned with onion and or garlic powder instead of using the french fried onions! Healthier too! I can’t wait to try this.
Thanks Karen for all you do!!
Happy Thanksgiving to you and yours!
Oh that’s a great idea! I’ll have to try that! You’d have plenty of peels if you’re having mashed potatoes for thanksgiving.