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Instant Pot Twice Baked Potato Casserole


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  • Author: 365 Days of Slow and Pressure Cooking
  • 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

Scale
  • 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:

  1. 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.
  2. 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. 
  3. Cut the potatoes into cubes. Add potatoes into Instant Pot liner. Add in the sour cream mixture and coat the potatoes with it. 
  4. 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:

  1. 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.
  2. 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.
  3. Cut the potatoes into cubes and add the potatoes into the bowl and toss the potatoes until coated in the mixture.
  4. 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