Instant Pot Twice Baked Potato Casserole–an easy potato casserole loaded with cream cheese, sour cream, cheddar and crispy bacon. The Instant Pot helps speed up the process!
Instant Pot Twice Baked Potato Casserole
Greg just saw a picture of these potatoes and said, “If only everyone knew how good those potatoes were!” We loooved these potatoes! I would definitely choose these potatoes over twice baked potatoes any day! And because they are in a casserole form they are easier to make for a crowd. My version serves 4-6 people but you can easily double this recipe to serve 8-12 people.
What you need to make twice baked potato casserole in the Instant Pot
Equipment needed: 6 or 8 quart Instant Pot*, a trivet* or steamer basket*, Instant Pot air fryer lid* or 8×8 inch casserole dish* (if baking in the oven)
- 2 pounds Russet potatoes–about 4 large or 6 medium. You can also make this with red or yellow potatoes.
- 4 oz cream cheese, softened–see my tip below on how to soften easily
- 1/2 cup sour cream–you can also use plain yogurt
- 1 tsp lemon juice–bottled or fresh
- 1/2 tsp kosher salt–or you can use sea salt
- 1/2 tsp black pepper–or you can use white pepper
- 1/2 tsp garlic powder–for flavor
- 1/2 tsp onion powder–for flavor
- 1/2 tsp dried dill–you can also use 3 tablespoons of chopped fresh dill
- 1/4 cup milk–you can also use half and half or cream
- 3/4 cup shredded cheddar cheese–I like to use sharp for extra flavor
- 4 strips of bacon, cooked until crispy and crumbled–I like cooking my bacon in the air fryer! It comes out perfectly crispy and you can crumble it easily. You can also use about a half cup loosely packed real bacon crumbles. I buy these in the aisle next to the salad dressings.
How to Make it
- Bake the potatoes: Pour 1 ½ cups water into the bottom of Instant Pot. Add in a trivet. Scrub potatoes and place on top of the trivet. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes for medium sized potatoes or 25 minutes for large potatoes. When time is up move valve to venting and remove the lid. Use tongs to move potatoes out of the pot. Let them cool down for a few minutes until you can handle them.
- Make the sauce: While potatoes are cooling down add cream cheese, sour cream, lemon juice, salt, pepper, garlic powder, onion powder, dill and milk to a medium bowl. Mix well. Stir in half of the cheese.
- Stir it together: Cut the potatoes into cubes. Add potatoes into Instant Pot liner. Add in the sour cream mixture and coat the potatoes with it.
- Bake the casserole: If baking in the oven scrape the potatoes into a 8×8 inch baking dish. Sprinkle the remaining cheese and bacon on top. Bake for 15 minutes at 400 degrees F. If you have an air fryer lid you can bake right in the Instant Pot. Sprinkle the cheese and bacon and bake at 400 degrees F for 10 minutes.
Recipe Tips and Tricks
- Double this recipe for a crowd. Double all ingredients (not the water under the trivet) and bake in a 9×13 inch baking dish instead of the 8×8 inch pan. This is a great recipe for Thanksgiving!
- If you are a fan of bacon I suggest doubling up on it! Cook 8 pieces of bacon instead of 4 and stir half in with the sour cream mixture to evenly distribute all the bacon-y happiness throughout the casserole.
- If you’d rather have more of a mashed potato consistency you can mash the cooked Russet potatoes instead of cutting them into cubes.
- Try topping this casserole with diced green onions or chives.
- To easily soften your cream cheese: place your cream cheese in its packaging or in a small bowl on top of the Instant Pot lid while the potatoes are baking. The heat from the lid will soften the cream cheese perfectly. I like to rotate the cream cheese a couple of times if it is in its packaging.
Make-Ahead Method
This casserole can be assembled (steps 1-3 in the recipe card), covered tightly with foil or plastic wrap, and refrigerated for up to two days before baking. Once you are ready to eat, remove it from the refrigerator for at least 30 minutes to let it come to room temperature. Then bake as stated in the recipe.
CrockPot Instructions
You can also make this recipe in a slow cooker! Prick potatoes with a fork and add to a slow cooker. Cover (you don’t need water). Cook on high for 3-4 hours or low for 6-8 hours, or until potatoes are fork-tender (remember all slow cookers cook differently). Use tongs to move potatoes out of the crockpot. Let them cool down for a few minutes until you can handle them. While potatoes are cooling down add cream cheese, sour cream, lemon juice, salt, pepper, garlic powder, onion powder, dill and milk to a large bowl. Mix well. Stir in half of the cheese. Cut the potatoes into cubes and add the potatoes into the bowl and toss the potatoes until coated in the mixture. If baking in the oven scrape the potatoes into a 8×8 inch baking dish. Sprinkle the rest of the cheese and bacon on top. Bake for 15 minutes at 400 degrees F. You can also bake this in the slow cooker. Cook on high for 30-60 minutes and serve.
What Else to Serve with Twice Baked Potatoes
We served our side dish of twice baked potato casserole with garlic chicken (recipe coming soon). Try serving with any meat that you like (turkey, grilled steak or pork chops). Serve with a side of steamed broccoli.
Storing Leftovers
If you’re lucky enough to have leftovers you can transfer the remaining casserole into an airtight container and refrigerate for up to 5 days.
Freezing Leftover Potato Casserole
Leftover potato casserole can be frozen. It is best when divided into individual portions. Seal the portions in airtight freezer safe containers, and freeze for up to three months. To reheat from frozen, microwave on 50% power for about five minutes, stirring occasionally.
More Instant Pot Potato Recipes…
Instant Pot Loaded Smashed Taters
Instant Pot Sober Potato Salad
Instant Pot Mother-in-Law Special
Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes
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.
Instant Pot Twice Baked Potato Casserole
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
An easy potato casserole loaded with cream cheese, sour cream, cheddar and crispy bacon. The Instant Pot helps speed up the process!
Ingredients
- 2 pounds Russet potatoes (about 4 large or 6 medium)
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1 tsp lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried dill
- 1/4 cup milk
- 3/4 cup shredded cheddar cheese
- 4 strips of bacon, cooked until crispy and crumbled
Instructions
Instant Pot Instructions:
- Pour 1 ½ cups water into the bottom of Instant Pot. Add in a trivet. Scrub potatoes and place on top of the trivet. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes for medium sized potatoes or 25 minutes for large potatoes. When time is up move valve to venting and remove the lid. Use tongs to move potatoes out of the pot. Let them cool down for a few minutes until you can handle them. Discard the water in the pot.
- While potatoes are cooling down add cream cheese, sour cream, lemon juice, salt, pepper, garlic powder, onion powder, dill and milk to a medium bowl. Mix well. Stir in half of the cheese.
- Cut the potatoes into cubes. Add potatoes into Instant Pot liner. Add in the sour cream mixture and coat the potatoes with it.
- If baking in the oven scrape the potatoes into a 8×8 inch baking dish. Sprinkle the rest of the cheese and bacon on top. Bake for 15 minutes at 400 degrees F. If you have an air fryer lid you can bake right in the Instant Pot. Sprinkle the cheese and bacon and bake at 400 degrees F for 10 minutes.
Slow Cooker Instructions:
- Prick potatoes with a fork and add to a slow cooker. Cover (you don’t need water). Cook on high for 3-4 hours or low for 6-8 hours, or until potatoes are tender (remember all slow cookers cook differently). Use tongs to move potatoes out of the crockpot. Let them cool down for a few minutes until you can handle them.
- While potatoes are cooling down add cream cheese, sour cream, lemon juice, salt, pepper, garlic powder, onion powder, dill and milk to a large bowl. Mix well. Stir in half of the cheese.
- Cut the potatoes into cubes and add the potatoes into the bowl and toss the potatoes until coated in the mixture.
- If baking in the oven scrape the potatoes into a 8×8 inch baking dish. Sprinkle the rest of the cheese and bacon on top. Bake for 15 minutes at 400 degrees F. You can also bake this in the slow cooker. Cook on high for 30-60 minutes and serve.
- Category: Side
- Method: Instant Pot
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If I’m doubling the amount, would I be increasing the pan size if I’m going to bake it?
I hit the 2x button and only the ingredients changed
Yes that’s right. I would increase the pan size.
Do you peel the potatoes?
I did not. But you can if you want.
Why not cube the potatoes before cooking?
You could totally do that. I would place them in a steamer basket. Cook for 4 minutes.
The pin link does not work. Would really love to try this recipe at a later date. So bummed the link is not working.
I fixed it!
I plan to try this for Thanksgiving. After cooking and removing the potatoes from the I.P., you say to mix the sauce in a separate bowl, cube the potatoes and add them to the liner. I presume you mean the same liner in which the potatoes were cooked and that the trivet has been removed. What about the water? Is that discarded or does it become part of the sauce?
The last sentence in number 1 says to discard the water in the pot. 🙂
It’s discarded 🙂