Making baked potatoes has never been easier, and these Instant Pot Loaded Potatoes are packed with bacon slices, shredded cheese, sour cream, and smothered in a creamy sauce. If you're looking for the ultimate side to your entree, these are just what you need to make the whole family happy. You know what they say, food is the way to the heart!
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Why This Recipe Works
- Perfectly Cooked: The Instant Pot ensures evenly cooked potatoes every time.
- Fully Loaded: Load your potatoes with cheese, bacon, and more for an indulgent treat.
- Hassle-Free: This recipe is super fast saving you time and effort in the kitchen.
📋 Ingredients
The best thing about this recipe is you probably already have most of the ingredients right at home! But, if you don't, get out that shopping list and jot these down.
- Russet potatoes: When making a potato salad, you don't want Mashed Potatoes and Russet potatoes give you the perfect baked potato texture.
- Bacon: Adds a savory, smoky crunch that contrasts beautifully with the soft potatoes.
- Sour Cream: Adds a cool, creamy element that balances the richness of the other toppings.
- Eggs: Add a protein-packed, textural element to the loaded potatoes.
- Shredded Cheese: Melts over the hot potatoes, creating a gooey, cheesy layer that's simply irresistible.
- Mayo: Adds an extra layer of creaminess, enhancing the rich, indulgent nature of this dish.
- Seasonings: Heighten the flavors of the loaded potatoes, adding depth and complexity to each bite.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Potatoes: We use russet potatoes but Yukon gold potatoes work just as well in this recipe. I have also used red potatoes which make this loaded potatoes recipe super tasty.
- Baby Potatoes: If you want to use baby potatoes that is fine. They will be the same size as cubes potatoes so have the same pressure cooking time.
- Yogurt: Switch the Mayo for greek yogurt if you're want less fat in your dish.
- Oil: Feel free to add a teaspoon of olive oil to the potatoes before pressure cooking. This can enhance the flavor of the potatoes.
- Toppings: Whilst we have shared a list of ingredients and toppings, add any desired toppings you like for an alternative twist. If serving for Christmas dinner try adding pomegranate seeds to the top of your Instant Pot loaded potatoes.
🔪How To Make Instant Pot Loaded Potatoes?
You won't need a lot of skill to make this delicious potato salad. Follow the simple steps below for a side dish everyone will eat!
Step One: Dice up your bacon. Turn on your Saute Button on your Instant Pot, and saute the bacon until it's nice and crispy. Remove it to a paper towel and set it aside.
Step Two: Cut your potatoes into cubes and place them in the pot. Submerge the potatoes in water. Then, place your eggs on top of the potatoes. Seal your lid and pressure cook for 8 minutes. Let naturally release pressure for 10 minutes. Then, release the rest of the pressure manually.
Step Three: Drain potatoes, and place in the fridge to cool for 30 minutes. Peel and dice the eggs. In a mixing bowl, add the mayonnaise, sour cream, spices, bacon, cheese, eggs, and onion. Mix well.
Step Four: Stir in toppings, cheese and sauce with the cooled potatoes. Garnish with green onion. You can serve warm or store this dish is the fridge and enjoy cold.
👩🍳 Expert Tips
- To prevent the Burn Notice be sure to deglaze your Instant Pot after cooking the bacon before you add the potatoes.
💭 FAQs
Traditional loaded baked potatoes are served hot and topped with all the goodness, but this recipe is more like a delicious potato salad. Much like loaded baked potatoes, this potato salad is loaded with bacon, sour cream, and a whole cup of shredded cheese! And, it’s not just bacon bits, but real crispy, delicious bacon!
I personally like to leave the potato skins on, but you can peel them if you don’t like the skin. Either way, this recipe is absolutely delicious!
If you don’t want to cook bacon, you can use bacon bits instead. However, make sure you get real bacon, bacon bits. They will taste much better than the imitation bacon bits. There’s a difference. And trust me, you want the flavor of real bacon!
Although this is not a mashed potato recipe, you can opt to use a masher to break up the ingredients or you cna use a regular fork.
To store loaded potatoes, allow them to cool to room temperature. Place them in an airtight container and refrigerate for up to 3-4 days. When ready to eat, reheat them in the oven or microwave. For longer storage, you can freeze them, but keep in mind that the texture may change slightly after thawing.
Serving Suggestions
These are my favorite side dishes to serve with Loaded Potatoes:
Here are some suggestions on what to serve with Loaded Potatoes:
- Grilled Steak or Chicken: Top your loaded baked potatoes with Grilled Steak or Chicken for a hearty and protein-packed meal.
- Broccoli and Cheese: Add Steamed Broccoli and a generous sprinkle of cheddar or Monterey Jack cheese for a classic and comforting combination.
- Chili: Spoon your favorite Chili over baked potatoes, and then add toppings like sour cream, cheese, and green onions for a delicious and filling dish.
- Buffalo Chicken: Mix shredded Buffalo Chicken with a creamy dressing, and spoon it over your loaded baked potatoes. Finish with Blue Cheese crumbles for a spicy kick.
- Vegetarian Chili: For a meatless option, serve loaded baked potatoes with a hearty Vegetarian Chili Made With Beans , vegetables, and flavorful spices.
🍜 Related Recipes
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Instant Pot Loaded Baked Potatoes
Ingredients
- 2 lbs. Russet Potatoes
- 8 slices Bacon
- 3 Eggs
- ½ cup Sour Cream
- ½ cup Mayonnaise
- ½ tablespoon Garlic Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
- ⅓ cup Green Onions
- 1 cup Cheddar Cheese Shredded
Instructions
- Dice bacon and set instant pot to sauté. Sauté the bacon until crispy. Remove onto a paper towel to catch grease. Set aside.
- Cube the potatoes and place them into instant pot. Submerge in water, place eggs on top, seal the lid and pressure valve and cook on high for 8 minutes.
- Let naturally release pressure for 10 minutes.
- Drain potatoes, and pace in the fridge to cool for 30 minutes.
- Peel and dice the eggs.
- In a mixing bowl, add the mayonnaise, sour cream, spices, bacon, cheese, eggs and onion. Mix well.
- Stir in sauce with the cooled potatoes.
Notes
Nutrition
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Quote from the instructions provided:
"Cube the potatoes and place them into instant pot. Submerge in water, place eggs on top, seal the lid and pressure valve and cook on high for 8 minutes. "
How much water? I searched the entire article and still don't see it.
Hi Chris, to submerge with water you just need to ensure the potatoes are fully covered. Once they are under the water you will have enough liquid in the pot. This will be determined by the size of your potatoes and how much room they take up. There is no specific measurement, so long as the potatoes are fully covered with liquid.
I tried making these loaded potatoes and everyone loved them! The bacon and cheese combination was perfect. I'll be adding this to my recipe book.