Instant Pot Twice Baked Potatoes Casserole Recipe


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
  1. Cut your potatoes into chunks. Leave the skin on.
  2. Place in the pressure cooker or Instant pot. Add 1 cup of water, Stick butter, and salt and pepper.
  3. Place the lid on top and make sure your nob is set to sealing.
  4. Then click the manual button and turn it to 6 minutes.
  5. Walk away and wait until it beeps.
  6. Do the quick release to relieve the pressure.
  7. Add the other butter, milk.
  8. 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.
  9. Add in sour cream, ranch mix, and mix well.
  10. Fold in Shredded cheese and green onions.
  11. Place in a baking dish. Top with remaining cheese, chives, bacon.
  12. Baked in 350 degree oven for 20 minutes.
  13. Serve and enjoy!

Original recipe and more pictures visit: Instant Pot Twice Baked Potatoes Casserole @ eatingonadime.com

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