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
Scale
- 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