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Twice Baked Potato Casserole

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Instant Pot Twice Baked Potato Casserole uses fluffy Instant Pot Baked Potatoes to make a creamy, cheesy, and loaded potato casserole with all your favorite twice-baked flavors! This easy recipe is perfect for holidays, potlucks, and can be made ahead or frozen.

Top view of potato casserole topped with cheese and green onions in a pan next to green onion stalks, and red potatoes on a woven placemat

It’s no secret that I love potatoes—whether mashed, baked, cheesy, or fried! Potatoes make a hearty soup or side dish. I like to purchase my potatoes in bulk, because it saves money.

What should I do with a bag of potatoes?

But there’s nothing worse than buying a whole bag of potatoes, forgetting about it, and then finding it when the potatoes have gone bad. This recipe provides a solution because it uses a bunch of potatoes at once, and the recipe can be frozen after it has been assembled.

Top view of potatoes, bacon, sour cream, and green onions in instant pot being mashed with potato masher

Popular Potato Recipes

Check out some of my other popular potato recipes!

Before I teach you how to make Instant Pot Twice Baked Potato Casserole, let me answer a few frequently asked questions.

What are twice-baked potatoes?

Twice-baked potatoes are, obviously, baked twice—once to bake the potato and again after the potato skins are stuffed with cheesy mashed potatoes and toppings. This is one of my favorite side dishes because it packs in all the best flavors of baked potatoes, creamy mashed potatoes, cheddar, and bacon.

However, real life twice-baked potatoes are actually very time consuming and a tad tedious to make. Twice Baked Potato Casserole is a spin on classic twice-baked potatoes, in an easy potato casserole bake!

Top view of potatoes mixed in instant pot topped with green onion and pepper

What is the best way to make twice baked potatoes?

I love to make twice-baked potatoes in my air fryer! It reduces the overall baking time and creates the perfect potato texture. The air fryer makes a crispy, flavorful potato skin with a fluffy inside.

Potato skins contain the majority of nutrients! Preparing an extra crispy, tasty potato skin in the air fryer helps to consume all the added fiber, vitamins, and minerals. 

The first step to make air fryer twice baked potatoes is to make air fryer baked potatoes, then follow your favorite recipe for the filling and air fry again to “bake twice.”

However, I use a different method to make Instant Pot Twice Baked Potato Casserole!

Side view of wooden spoon scooping potato casserole from red pan

How to make twice baked potato casserole in the Instant Pot

  • Place potatoes in a steamer basket or directly in the Instant Pot with the water. Lock the lid, turn the knob to sealing, and pressure cook on high pressure for 10 minutes.
  • Perform a quick pressure release and remove potatoes from the pot. If you used a steamer basket, remove the basket from the Instant Pot and drain the liquid from the pot. If you added the potatoes directly to the pot, drain the potatoes in a colander.
  • Turn on the oven broiler to high to preheat.
  • Press the Keep Warm button on the Instant Pot if it isn’t already on.
  • Add the butter and cream or half and half into the pot. Pour the hot potatoes on top of the butter and cream. Add sour cream, bacon bites, chives, salt, and pepper. Using a potato masher, roughly mash the potatoes until 90% combined.
  • Add ¾ cup cheddar cheese. Use a rubber spatula or large spoon to stir the cheese into the potatoes. Don’t overmix the potato mixture, or it’ll get gummy.
  • Pour the potato mixture into a greased 9×9 or 9×13 pan. Sprinkle with the remaining cheddar cheese. Broil on high for about 5 minutes, or until the cheese is melted and bubbly.

If you don’t want to bake the potato casserole, you can simply skip the final step and serve it as loaded mashed potatoes.

Close up of potato casserole scooped from pan topped with cheese and green onions

This recipe is very versatile! Add in your favorite potato toppers, such as cream cheese, sour cream, cheddar cheese, onions, garlic, chives, or even a ranch seasoning packet. Let me know in the comments what you add! The possibilities are endless.

Can Twice Baked Potato Casserole be frozen?

Yes! This is an easy recipe to make ahead or freeze. Perfect for the busy holiday season and potlucks.

How to freeze Twice Baked Potato Casserole

  • Pour the mashed potato mixture into a freezer-safe container and top with cheese.
  • Allow the casserole to cool to room temperature.
  • Cover and wrap in foil or plastic wrap.
  • When you’re ready to cook, remove from the freezer and bake covered with foil in a preheated 375º oven for approximately 60 minutes depending on how thick your casserole is, uncovering the last 10 minutes.
  • You may also thaw the casserole overnight in the fridge, then cook in a preheated oven for about 45 minutes.

How to make ahead Twice Baked Potato Casserole

This casserole can be prepared up to two days ahead of time.

  • Pour the mashed potato mixture into a container and top with cheese.
  • Cover and wrap in foil or plastic wrap.
  • Refrigerate until ready to serve.
  • When you’re ready to bake, remove from the fridge and bake covered with foil in a preheated 375º oven for approximately 45 minutes, uncovering the last 10 minutes.
top view of potato casserole with wooden spoon in casserole all next to green onion stalks

What goes with Twice Baked Potato Casserole?

Twice Baked Potato Casserole is the ultimate comfort food! It’s a popular side dish at potlucks. For example, it’s a great alternative to funeral potatoes, which are a traditional baked potato casserole that’s popular in the Intermountain West and Midwest. It’s a widespread tradition to serve this potato casserole bake at gatherings held after funerals, hence the name.

Top view of BBQ chicken topped with cilantro on white plate next to mashed potatoes on blue cloth
I loved serving these twice baked potatoes with Instant Pot BBQ Chicken!

I serve this recipe in a small aluminum pan with a lid and a rotisserie chicken when giving a meal to a new mom or sick friend. You can find disposable pans with lids at the dollar store or any grocery store. I like using dishes that no one has to wash and return when taking a meal to someone!

I think this side dish serves well with meat, such as Instant Pot chicken legs, roast, or steak, and a green salad.

Let me know in the comments what you serve with your Instant Pot Twice Baked Potato Casserole.

About Lisa

About Lisa

Lisa childs holding an instant pot lid with a mickey instant pot

Lisa Childs is the food blogger behind Tried, Tested, and True. Join the hundreds of thousands of people each month that learn from Lisa-

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Graphic of twice baked potato casserole made in the instant pot with one picture of a pan of twice baked potato casserole.
Close up of potato casserole scooped from pan topped with cheese and green onions

Twice Baked Potato Casserole

Yield: 9
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 25 minutes

Instant Pot Twice Baked Potato Casserole uses fluffy Instant Pot Baked Potatoes to make a creamy, cheesy, and loaded potato casserole with all your favorite twice-baked flavors!

Ingredients

  • 2.5 lb red or russet potatoes (about 8-10 potatoes), washed, peeled, and cut into quarters*
  • 1 1/2 cups water
  • 1/2 cup butter (1 stick)
  • 1/2 cup heavy cream or half and half
  • 3/4 cup sour cream
  • 1/3 cup bacon bits
  • 2 teaspoons chives (fresh or freeze dried)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups shredded cheddar cheese, divided

Instructions

  1. Place potatoes in a steamer basket or directly in the Instant Pot with the water. Lock the lid, turn the knob to sealing, and pressure cook on high pressure for 10 minutes.
  2. Perform a quick release and remove potatoes from the pot. If you used a steamer basket, remove the basket from the Instant Pot and drain the liquid from the pot. If you added the potatoes directly to the pot, drain the potatoes in a colander.
  3. Turn on the oven broiler to high to preheat.
  4. Press the Keep Warm button on the Instant Pot.
  5. Add the butter and cream or half and half into the pot. Pour the hot potatoes on top of the butter and cream. Add sour cream, bacon bites, chives, salt, and pepper. Using a potato masher, roughly mash the potatoes until 90% combined. Add 3/4 cup cheddar cheese, then use a rubber spatula or large spoon to stir the cheese into the potatoes.
  6. Pour the potato mixture into a greased 9x9 or 9x13 pan. Sprinkle with the rest of the cheddar cheese. Broil on high for about 5 minutes, or until the cheese is melted and bubbly.

Notes

  • *I like to peel all but 2 potatoes, so then there are some potato skins in the finished dish. I know some people don't like potato skins, so you can choose!
  • This recipe freezes well- pour the mashed potato mixture into a freezer-safe container and top with cheese. Allow to cool to room temperature, then cover and wrap in foil or plastic wrap. When you're ready to cook, remove from the freezer and bake covered with foil in a preheated 375º oven for approximately 45-60 minutes, uncovering the last 10 minutes.
Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 394Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 73mgSodium: 542mgCarbohydrates: 30gFiber: 3gSugar: 3gProtein: 10g

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