making twice-baked potatoes

Easy Options of making twice-baked potatoes

Place your scrubbed potatoes into your Instant Pot along with 1/2 cup of water. Secure the lid of the Instant Pot and close the vent on the top of the lid. Press the steam button on the front of your Instant Pot and set the timer for 10 minutes. Allow the vent to release naturally and then carefully open the lid of the Instant Pot.

Place the potatoes onto a parchment lined baking sheet. Brush with olive oil and salt and allow them to rest for about 5 minutes to cool enough for handling. Cut the potatoes in half lengthwise and return the halves to the parchment lined baking sheet.

Using a metal spoon, scoop out the inside of the potato into a medium mixing bowl, leaving about 1/4-inch edge around the entire rim of the potato.

Cooking Time for Twice Baked Potatoes (Instant Pot and Oven Method):

  • Baking Time: 15 minutes
  • Instant Pot: 10 minutes Steam setting + release time
  • Making the Filling for the Twice Baked Potatoes

Once you have your potatoes scooped out into a separate bowl, add your butter and sour cream to the mixing bowl. Using a potato masher, mash the potatoes, butter and sour cream together until creamy. Then, stir in half of the cheese.

Spoon the filling into the scooped out potatoes and top the potatoes with the remaining cheese. If you are using bacon (yes, please!), then also top with your cooked bacon crumbles.

Make Ahead Twice Baked Potatoes Recipe

If you would like to make your make your twice baked potatoes ahead of time, at this point, you can simply cover the potatoes with a tight fitting lid to your baking sheet or cover the baking sheet with foil and refrigerate. They should keep well in the refrigerator for up to three days.

Then, when ready to bake, simply preheat the oven and remove the lid/ cover from your baking sheet. Bake as directed.

Everyone believes that twice baked potatoes are so complicated and time consuming to make, but I love that they are great to make in stages which allows you to have the hard part completed in advance so you have an even easier day when you are entertaining!

We love them for the holidays served with Prime Rib or Beef Tenderloin, but friends, let me tell you, they make a mighty delicious weeknight meal all in themselves, too!!


  • 8 washed baking potatoes,
  • canola oil 3 tablespoons
  • salted butter 2 sticks
  • fried bacon bits 1 cup
  • sour cream 1 cup
  • Jack or Cheddar cheese (or bothmuxture), 1 cup plus more for topping
  • whole milk 1 cup
  • seasoned salt 2 teaspoons
  • 3 sliced green onions,
  • black pepper Freshly ground


Preheat the broiler to 400 degrees F.

Spot the potatoes on a baking sheet. Rub them with the canola oil and bake for 60 minutes, ensuring they’re adequately cooked through making twice-baked potatoes.

Cut the margarine into taps. Spot in an enormous blending bowl and include the bacon bits and sour cream. Expel the potatoes from the broiler. Lower the warmth to 350 degrees F.

With a sharp blade, cut every potato down the middle the long way. Rub out the internal parts into the blending bowl, being mindful so as not to tear the shell. Leave a little edge of potato flawless for help. Lay the emptied out potato shells on a baking sheet.

Crush the potatoes into the spread, bacon and sour cream. Include the milk, cheese, green onions, seasoned salt, and black pepper to taste and combine well. Fill the potato shells with the filling. I like to fill the shells so they look bounteous and stacking. Top every potato with somewhat more grated cheese and pop them in the stove until the potato is warmed through, 15 to 20 minutes.