Twice-Baked Potatoes - Instantpot

Twice-Baked Potatoes - Instantpot

6 large russet potatoes

8-ounce dairy-free cream cheese (we prefer Kitehill)

1 head broccoli

1 pack bacon

1 teaspoon herbamare

1/2 teaspoon black pepper

2 tablespoons almond milk


  1. Wash and dry your potatoes. Slice in half lengthwise.

  2. Place trivet in Instantpot and set potatoes in vertically, trying to avoid them touching each other.

  3. Set to 12-minutes on high-pressure, releasing pressure manually when time is up.

  4. While potatoes are cooking, chop bacon and broccoli and cook separately.

  5. Allow potatoes to sit for at least 5-minutes before scooping out.

  6. Place scooped potato, cream cheese, seasonings and almond milk in the mixer.

  7. Once mixed, add in cooked bacon and broccoli.

  8. Spoon filling into potato skins and broil for 5 minutes, until crispy on top.

  9. Enjoy!