Description
This recipe creates creamy potatoes with cheese and bacon. You use the Instant Pot to save time. It tastes like a twice baked potato in casserole form.
Ingredients
Scale
- 5 pounds russet potatoes peeled and cubed
- 1 cup water
- 1 cup sour cream
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 2 cups shredded cheddar cheese
- 1/2 cup cooked crumbled bacon
- 1/4 cup sliced green onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place cubed potatoes and water in the Instant Pot.
- Close the lid and set to high pressure for 10 minutes.
- Perform a quick pressure release when the timer ends.
- Drain the water from the pot.
- Mash the potatoes with butter milk and sour cream.
- Stir in the cheddar cheese bacon and green onions.
- Season with salt and pepper before you serve.
Notes
- Choose russet potatoes for a fluffy texture.
- Add extra cheese on top for a melted finish.
- Keep the potatoes warm using the sauté setting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Calories: 350
Keywords: twice baked potato casserole instant pot cheesy potatoes bacon potato mash