Instant Pot Twice Baked Potatoes
Instant Pot twice-baked potatoes with chopped spinach.
Servings 6
Calories 222.66kcal
Equipment
- Pressure cooker or Instant Pot
Ingredients
- 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
Instructions
- 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).
Nutrition
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