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instant pot twice baked potatoes

Instant Pot Twice Baked Potatoes

Instant Pot twice-baked potatoes with chopped spinach.
Course Dinner, Instant Pot, Main Course, Side Dish
Cuisine American
Keyword instant pot, twice-baked potatoes
Prep Time 5 minutes
Cook Time 11 minutes
Servings 6
Calories 222.66kcal


  • Pressure cooker or Instant Pot


  • 1 tbsp olive oil
  • 1 shallot diced
  • 2 cups spinach chopped
  • 6 russet potatoes (8 ounce size)
  • 2 tbsp vegan butter
  • 1/4 cup cashew milk
  • 1 tsp salt
  • 1/4 tsp ground pepper


  • Scrub potatoes and poke with a fork.
  • Place potatoes in Instant Pot on a trivet and pour in 1 cup of water.
  • Close lid and seal vent. Pressure cook for 16 minutes (see notes if using a different size potato).
  • While potatoes are cooking, heat oil in a pan. Sautee shallots for 2-3 minutes.Add spinach and sautee for 4-5 minutes. Season with salt and pepper.
  • Once pressure cycle is complete, let naturally release for 10 minutes, then carefully release any remaining pressure and open lid. Carefully remove potatoes and let cool on a plate or wire rack for 10 minutes.
  • Carefully cut potatoes in half lengthwise (if still too hot, let cool more) and scoop out the inside of the potatoes.
  • Mash potato insides with butter, milk, salt, and pepper. Then stir in spinach mixture.
  • Stuff the potato skins with the mashed potatoes and broil (top with cheese optional) until heated and serve. If you are serving at a later date, freeze or refrigerate the potatoes and reheat at 350 for 15-20 minutes (longer for frozen potatoes).


Calories: 222.66kcal | Carbohydrates: 39.65g | Protein: 4.97g | Fat: 5.65g | Saturated Fat: 1.16g | Sodium: 443.52mg | Potassium: 957.93mg | Fiber: 3.12g | Sugar: 1.69g | Vitamin A: 1115.92IU | Vitamin C: 15.28mg | Calcium: 37.59mg | Iron: 2.15mg