Instant Pot Twice Baked Potatoes Casserole Recipe
June 14, 2017
INGREDIENTS
5 pounds of potatoes
1½ stick of butter
salt and pepper to taste
1 cup of milk (may need more to make it creamer)
1 cup of sour cream
1 ranch seasoning mix
2 cups of shredded cheese (save some for toppings)
1 bundle of green onions chopped
4 slices of bacon cooked and crumbled (or use bacon crumbles)
INSTRUCTIONS
- Cut your potatoes into chunks. Leave the skin on.
- Place in the pressure cooker or Instant pot. Add 1 cup of water, Stick butter, and salt and pepper.
- Place the lid on top and make sure your nob is set to sealing.
- Then click the manual button and turn it to 6 minutes.
- Walk away and wait until it beeps.
- Do the quick release to relieve the pressure.
- Add the other butter, milk.
- Mix well with an electric hand mixer (there is one on sale right now) right in the instant pot or mash with a hand masher.
- Add in sour cream, ranch mix, and mix well.
- Fold in Shredded cheese and green onions.
- Place in a baking dish. Top with remaining cheese, chives, bacon.
- Baked in 350 degree oven for 20 minutes.
- Serve and enjoy!
Original recipe and more pictures visit: Instant Pot Twice Baked Potatoes Casserole @ eatingonadime.com