Making baked potatoes has never been easier, and these Loaded Instant Pot Baked 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!
*I use affiliate links in this post. If you buy anything from my links I will earn a small commission*
What Are Loaded Baked Potatoes?
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!
Loaded Instant pot baked Potatoes 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 potatoe salad, you don’t want mashed potatoes, and Russet potatoes give you the perfect baked potato texture.
- Bacon: You’ll need actual real bacon slices.
- Sour cream: You can’t have loaded potatoes without a little sour cream.
- Eggs: Hard boiled eggs are customary in any potatoe salad. But, you can cook them right along with your potatoes!
- Shredded cheese: I use shredded cheddar cheese for this recipe.
- Mayo: I like real Hellman’s manyonaise, but you can use whatever you prefer including Miracle Whip.
- Seasonings: Get out the garlic powder, salt, pepper, paprika, and some green onions for even more flavor.
Scroll to the recipe card at the bottom for a complete list of the exact ingredients needed!
How to Make Instant Pot Loaded Baked 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 1: Cook the Bacon
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 2: Cut the Potatoes
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.
Step 3: Pressure Cook
Seal your lid and turn your valve to the sealing position. Then, push the manual or pressure cook button and set the time for 8 minutes.
Step 4: Naturally Release
Let naturally release pressure for 10 minutes. Then, release the rest of the pressure manually.
Step 5: Drain the Potatoes
Drain potatoes, and place in the fridge to cool for 30 minutes.
Step 6: Peel the Eggs
Peel and dice the eggs.
Step 7: Mix the Toppings and Sauce
In a mixing bowl, add the mayonnaise, sour cream, spices, bacon, cheese, eggs, and onion. Mix well.
Step 8: Add Toppings to Potatoes
Stir in toppings and sauce with the cooled potatoes.
Serve and Enjoy!
Should I Peel the Potatoes?
I personally like to leave the skin on the potatoes, but you can peel them if you don’t like the skin. Either way, this recipe is absolutely delicious!
Can I Use Bacon Bits Instead?
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!
Do I Serve This Hot or Cold?
You will serve this dish cold. It’s more of a potato salad than it is loaded baked potatoes. The mayo sauce won’t pair well if it’s hot. You can always keep it in the fridge while you make the rest of your meal, too.
What Can I Make With This Potato Salad?
Now you know what you’re making as a side, but what are you going to make as an entree? Here are some great options:
- Instant Pot Meatball Subs
- Instant Pot Alabama Chicken Sliders
- Copycat Big Mac
- Instant Pot BBQ Chicken Sliders
- Instant Pot Baby Back Ribs
- 2 lbs. of russet potatoes
- 8 slices of bacon
- 3 eggs
- 1/2 cup of sour cream
- 1/2 cup of mayonnaise
- 1/2 tablespoon of garlic powder
- 1 teaspoon of kosher salt
- 1 teaspoon of pepper
- 1 teaspoon of paprika
- 1/3 cup of green onions
- 1 cup of shredded cheddar cheese
- 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.
Amount Per Serving: Calories: 499Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 146mgSodium: 772mgCarbohydrates: 36gFiber: 4gSugar: 3gProtein: 18g
Other Side Recipes We Love
Looking for more? Here are some of my other favorite Instant Pot side recipes!
- Instant Pot Jalepeno Corn Dip
- Instant Pot Cauliflower Salad
- Plain Instant Pot Baked Potatoes
- Instant Pot Corn on the Cob
- Best Instant Pot Spanish Rice
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!