Instant Pot Stuffed Baked Potatoes 4 Ways

Get inspired with our step-by-step recipe for Instant Pot baked potatoes stuffed with four delicious fillings. Cooking whole potatoes in the Instant Pot is quick and easy and can be done ahead of time, making this is a great meal prep food. You will love our baked potato toppings, too, from creamy tuna, corn and mayo to vegetarian-friendly spinach, mushroom and feta.


Instant Pot Baked Potatoes With Four Different Fillings

We love the pressure cooker for its ability to cook something once that can then be used in multiple dishes. Instant Pot whole potatoes are the perfect example of that and today we’re going to show you a cook once and eat four times stuffed baked potatoes! This is a long recipe post as we cover a few versions of stuffed potatoes, so you can use these quick links to get to the part you need.

 

Instant Pot Baked Potatoes

There are two stages to making stuffed baked potatoes in the Instant Pot. We use the word ‘baked’ as a description of what the final dish is and the Instant Pot is merely replicating the cooking process in a way. Whole potatoes are pressure cooked and can be eaten right away with a dollop of butter and some sea salt on top. Or, you can cut them in halves and pop them in a very hot oven for 5-10 minutes to get that double-bake finish. Let’s go through the steps for the first stage!

WHAT ARE THE BEST POTATOES FOR BAKING & STUFFING?

Russet potatoes are the preferred spud for making delicious baked potatoes. They have thick skin and starchy, fluffy flesh once cooked. They typically come in larger sizes too, making them perfect for one spud per serving recipes, such as stuffed potatoes. Russet potatoes are also known as Idaho potatoes in the US and are often sold still covered in dirt. PS. In Australia, brushed potatoes are similar to Russets.

TIP: Choose larger size potatoes for baking and stuffing so you have more surface to work with and you can serve one spud per person. Also, try to use similar size potatoes to make sure they are evenly cooked. 

Whole potatoes Instant Pot recipe

 

HOW TO MAKE INSTANT POT BAKED POTATOES

You can use the following method for cooking most whole potatoes in the Instant Pot, not just the ones for stuffing. 

Step 1. Wash potatoes really well using a brush to scrub off any soil. You can also cut away any spoilt bits. The potatoes we used were about 8.5-9 oz each and cooked 5 at the same time. 

Step 2. Add a cup of water to the Instant Pot and place the trivet inside. Layer whole potatoes on top of the trivet, stacking them on top of each other if cooking more than 4-5 potatoes. The water amount is the same if you cook 2 potatoes or 8 potatoes.

how to cook whole potatoes in Instant Pot

Step 3.Use a fork or a knife to pierce each potato once or twice. This will prevent the potato from splitting or bursting while cooking.

Poke holes in the potatoes before cooking

Step 4. Secure and lock the lid. Set the Instant Pot to Pressure Cook/Manual and adjust the time to 15 minutes at high pressure. The Instant Pot will take about 5-10 minutes to come to pressure and then the timer will kick-off. Once done, allow the pressure to release naturally (about 15 minutes).

 

Cooking times for whole potatoes in Instant Pot

We always get questions about how long to cook different size potatoes and if you need more or less time to cook different amounts. Here is a simple guide for cooking whole potatoes in the Instant Pot: 

  • Small potatoes (4-5 ounces, 2 inches in diameter) – 10 minutes on HIGH with natural release
  • Medium potatoes (5-7 ounces, 2-3 inches in diameter) – 12-13 minutes on HIGH with natural release
  • Large potatoes (8-9 ounces, 3-4 inches in diameter) – 15-16 minutes on HIGH with natural release
  • Extra-large potatoes (11-13 ounces, 4-4.5 inches) – 20 minutes on HIGH with NPR

Cooking time and amount of water is the same if you cook 4 potatoes or 8 potatoes. If cooking at a higher elevation, be sure to refer to Instant Pot Altitude Adjustments. 

Pressure cooking whole potatoes

Step 5. Remove the trivet with the potatoes from the Instant Pot. You can enjoy the spuds as they are with some simple seasoning and butter or olive oil, or you can do a second bake or grill in the oven with cheese on top or stuffed with one of your favorite fillings. See the next few steps for making stuffed baked potatoes. 

Storage: You can store leftover cooked whole potatoes in an airtight container in the refrigerator for 5 days. Reheat the potatoes in the Instant Pot on a trivet over 1 cup of water for 3 minutes on HIGH pressure; microwave for 1 to 2 minutes or heat in a hot oven for 15-20 minutes. 

Cooked whole potatoes on a trivet from the Instant Pot

 

HOW TO MAKE STUFFED POTATOES

Step 1. Cut cooked whole potatoes in halves and scoop out some of the flesh to make wells to hold the filling. This is a good time to season the potato with some salt and pepper. This step will be the same for all of the stuffed potato ideas below! 

Make stuffed potato boats

Step 2. You can fill the potatoes with your favorite toppings without further baking or cooking OR you can top each half with grated cheese of choice and pop in a 400 F / 205 C oven for 10-15 minutes. Place on a rack closer to the broil for an extra golden-brown crust. 

Grilled cheese stuffed potatoes

Below are four delicious fillings you can try next time you want to make stuffed potatoes. See the full recipe card at the bottom for a full list of ingredients. 

 

Stuffed potatoes WiTH Creamy tuna, corn and mayo

The classic combo of protein-rich tuna with creamy mayo and corn is a much-loved stuffing in baked potatoes. Add a bit of melted cheese to the mix and you have a hearty meal that is also very nutritious. Don’t forget the scallions! 

WHAT YOU NEED: canned tuna (or salmon), sweet corn (canned or defrosted frozen), mayonnaise and grated cheese (Mozzarella, Cheddar or combination) and scallions or chives for garnish.

Stuffed potatoes with tuna, mayo, corn and cheese

Step 1. Cut potatoes in halves and scoop out the flesh to make a little well inside. Season potatoes with salt and pepper and top each half with grated cheese. Pop in a hot oven (400 F / 205 C) for 10-12 minutes until the cheese is melted (see pics above). You can skip the grilling of the cheese and serve potatoes with grated cheese as is + tuna filling on top.

Step 2. Combine tuna, corn, mayo and a little pepper in a bowl and mix. Top each potato half with the creamy tuna and scallions on top. 

Tuna mayo and corn filling for potatoes

Tuna stuffed potatoes

 

Stuffed potatoes WITH BBQ sausage & onions  

Grilled sausage meat and onions paired with sweet BBQ sauce and tangy sour cream over cheesy baked potatoes is the ultimate comfort food! This combination of stuffing ingredients is SOOOOO delicious for something so simple and easy.

BBQ Sausage & Onions Stuffed Baked Potatoes

WHAT YOU NEED:  ground sausage such as Italian sausage or the meat squeezed out from sausages (we used pork here), onion, grated cheese, favorite BBQ sauce and sour cream. 

Ingredients for stuffed potatoes with sausage, onions and bbq sauce

Step 1. Cut potatoes in halves and scoop out the flesh to make a little well inside. Season potatoes with salt and pepper and top each half with grated cheese. Pop in a hot oven (400 F / 205 C) for 10-12 minutes until the cheese is melted. 

Step 2. While potatoes and cheese are baking, fry up the sausage meat in a medium-hot pan for about 4-5 minutes until browned. Saute/fry the onions until golden brown, season with a little salt. You can do this in the same large frying pan or separate skillets. 

Fried sausage meat in a pan with onions

Step 3. Once the cheese has melted, top each half of the potato with a tablespoon of BBQ sauce followed by cooked sausage meat and grilled onions. Finish with a dollop of sour cream. 

Stuffing baked potatoes with sausage and bbq sauce

Stuffed potatoes with sausage, onions, BBQ sauce and sour cream

 

STUFFED POTATOES WITH SPINACH, MUSHROOMS & FETA

These stuffed potatoes with grilled mushrooms and onions, wilted spinach, melted cheese and crumbled salty feta is a vegetarian delight that even the meat-lovers will enjoy. 

Stuffed Baked Potatoes With Mushrooms, Spinach & Feta

WHAT YOU NEED: sliced button mushrooms, onion, baby spinach, grated cheese and feta cheese. 

Ingredients for mushroom, spinach and feta stuffed potatoes

Step 1. Cut potatoes in halves and scoop out the flesh to make a little well inside. Season potatoes with salt and pepper and top each half with grated cheese. Pop in a hot oven (400 F / 205 C) for 10-12 minutes until the cheese is melted. 

Step 2. Pan-fry sliced mushrooms and sliced onions in a little olive oil and butter for 4-5 minutes over medium heat, until golden brown. Season with salt and pepper. In a small pot, melt a little butter and add the baby spinach. Cook over medium heat until wilted. 

Wilted spinach and mushrooms

Step 3. Once the cheese has melted, top the potatoes with spinach, mushrooms and onions and crumbled feta.

Baked potatoes with mushrooms and spinach

 

REUBEN INSPIRED STUFFED POTATOES

Inspired by the classic Reuben sandwich, these potatoes are stuffed with a delicious combo of melted cheese, sliced pastrami, tangy sauerkraut and tasty Russian dressing, which you can buy in stores or make easily at home. This is a great gluten-free and bread-free Reuben special! 

Reuben Inspired Stuffed Baked Potatoes

WHAT YOU NEED:  pastrami (or good quality ham/salami), sliced cheese (Swiss or Cheddar), sauerkraut and Russian dressing (store-bought or homemade, see recipe below for ingredients). You can also use Thousand Islands dressing.

Reuben filling ingredients of pastrami, cheese, sauerkraut, Russian dressing

Step 1. Cut cooked potatoes in halves and scoop out the flesh to make a little well inside. Season potatoes with salt and pepper and top each half with grated cheese. Fill each potato with a little bit of the dressing, sauerkraut and a few slices of pastrami. Place two slices of cheese on top (grated cheese is also fine). Pop in a hot oven (400 F / 205 C) for 10-15 minutes until the cheese is melted. 

Grilling cheese and pastrami in stuffed potatoes

Step 2 (optional). If making your own Russian dressing, combine and whisk the ingredients while potatoes are in the oven.

Russian dressing: 1/3 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon hot sauce, 1 teaspoon horseradish if available, 1 teaspoon Worcestershire sauce, 1/4 tsp paprika and 1/4 tsp onion powder

Step 3. Once the cheese is melted, top the potatoes with more pastrami and sauerkraut and drizzle generously with the Russian dressing. 

Reuben Inspired Stuffed Baked Potatoes


FULL RECIPE WITH INGREDIENTS, NOTES & NUTRITIONAL INFO

Please find step-by-step photos for this recipe and stuffings above! 

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Instant Pot Stuffed Baked Potatoes 4 Ways

Instant Pot Stuffed Baked Potatoes 4 Ways

  • Author: Instant Pot Eats
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 5 1x
  • Category: Main
  • Method: Instant Pot + Oven
  • Cuisine: American
  • Diet: Gluten Free

Description

Learn how to make Instant Pot stuffed baked potatoes with this easy recipe. The pressure cooker is great (and quick) for making perfectly cooked whole potatoes, which you can top with one of our four delicious stuffings: tuna corn and mayo, BBQ sausage and onions, mushroom spinach and feta or Reuben inspired combo. Finish in the oven for that drool-worthy grilled cheese finish!  The stuffing ingredients below are for two whole potatoes (four halves, two serves), so you can multiply or divide for the amount you need to make.


Ingredients

Scale

5 x potatoes (89 oz /250 g each)

Olive oil for cooking / Butter

Salt and pepper

Tuna Corn & Mayo Stuffing
5 oz / 140 g tuna (or thereabouts)

1/4 cup sweet corn

1/4 cup mayo

1/22/3 cup grated cheese

2 tablespoons chopped scallions or chives

BBQ Sausage & Onion Stuffing
5 oz /140 g ground sausage (Italian sausage or meat from sausages)

1 medium onion, sliced

1/4 cup BBQ Sauce

2/3 cup cheese

1/4 cup sour cream

Mushroom Spinach & Feta Stuffing
1.5 cups sliced button mushrooms

1/2 onion, sliced

1 teaspoon butter

2 cups baby spinach leaves

2/3 cup grated cheese

1/3 cup crumbled feta

Reuben Stuffing
34 oz / 100 g Swiss or Cheddar cheese, sliced

4 slices of pastrami

1/2 cup sauerkraut

1/3 cup to 1/2 cup Russian dressing (see notes for homemade) https://amzn.to/3m98rZY or Thousand Islands


Instructions

Cooking potatoes in the Instant Pot

  • You can use the following method for cooking most whole potatoes in the Instant Pot, not just the ones for stuffing and baking. 
  • Wash potatoes well using a brush to scrub off any soil. You can also cut away any spoilt bits. The potatoes we used were about 8.5-9 oz each and cooked 5 at the same time.
  • Add a cup of water to the Instant Pot and place the trivet inside. Layer whole potatoes on top of the trivet, stacking them on top of each other if cooking more than 4-5 potatoes. The water amount is the same if you cook 2 potatoes or 8 potatoes.
  • Use a fork or a knife to pierce each potato once or twice. This will prevent the potato from splitting or bursting while cooking.
  • Secure and lock the lid. Set the Instant Pot to Pressure Cook/Manual and adjust the time to 15 minutes at high pressure. The Instant Pot will take about 5-10 minutes to come to pressure and then the timer will kick-off. Once done, allow the pressure to release naturally (about 15 minutes).
  • Remove the trivet with the potatoes from the Instant Pot. You can enjoy the spuds as they are with some simple seasoning and butter or olive oil, or you can do a second bake or grill in the oven with cheese on top or stuffed with one of your favorite fillings. See the next few steps for making stuffed baked potatoes.

Stuffing & baking potatoes

  • Cut cooked whole potatoes in halves and scoop out some of the flesh to make wells to hold the filling. This is a good time to season the potato with some salt and pepper. This step will be the same for all of the stuffed potato ideas below!   You can fill the potatoes with your favorite toppings without further baking or cooking OR you can top each half with grated cheese of choice and pop in a 400 F / 205 C oven for 10-15 minutes. Place on a rack closer to the broil for an extra golden-brown crust. 
  • Tuna Mayo Corn: Combine tuna, corn, mayo and a little pepper in a bowl and mix. Top each potato half with the creamy tuna and scallions on top. 
  • BBQ Sausage & Onion: While potatoes and cheese are baking, fry up the sausage meat in a medium-hot pan for about 4-5 minutes until browned. Saute/fry the onions until golden brown, season with a little salt. You can do this in the same large frying pan or separate skillets. Once the cheese has melted, top each half of the potato with a tablespoon of BBQ sauce followed by cooked sausage meat and grilled onions. Finish with a dollop of sour cream. 
  • Mushroom spinach & feta: Pan-fry sliced mushrooms and sliced onions in a little olive oil and butter for 4-5 minutes over medium heat, until golden brown. Season with salt and pepper. In a small pot, melt a little butter and add the baby spinach. Cook over medium heat until wilted. 
  • Reuben: Cut cooked potatoes in halves and scoop out the flesh to make a little well inside. Season potatoes with salt and pepper and top each half with grated cheese. Fill each potato with a little bit of the dressing, sauerkraut and a few slices of pastrami. Place two slices of cheese on top (grated cheese is also fine). Pop in a hot oven (400 F / 205 C) for 10-15 minutes until the cheese is melted. Once the cheese is melted, top the potatoes with more pastrami and sauerkraut and drizzle generously with the Russian dressing. 
  • If making your Russian dressing (see notes below), combine and whisk the ingredients while potatoes are in the oven.

Notes

Russian dressing: 1/3 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon hot sauce, 1 teaspoon horseradish if available, 1 teaspoon Worcestershire sauce, 1/4 tsp paprika and 1/4 tsp onion powder

Storage: You can store leftover cooked whole potatoes in an airtight container in the refrigerator for 5 days. Reheat the potatoes in the Instant Pot on a trivet over 1 cup of water for 3 minutes on HIGH pressure; microwave for 1 to 2 minutes or heat in a hot oven for 15-20 minutes. 

Cooking times for different size potatoes in the Instant Pot: Small potatoes (4-5 ounces, 2 inches in diameter) – 10 minutes on HIGH with natural release. Medium potatoes (5-7 ounces, 2-3 inches in diameter) – 12-13 minutes on HIGH with natural release. Large potatoes (8-9 ounces, 3-4 inches in diameter) – 15-16 minutes on HIGH with natural release. Extra-large potatoes (11-13 ounces, 4-4.5 inches) – 20 minutes on HIGH with NPR

Cooking time and amount of water is the same if you cook 4 potatoes or 8 potatoes. If cooking at a higher elevation, be sure to refer to Instant Pot Altitude Adjustments. 

Nutrition information for 2 stuffed potatoes with the following fillings (1 potato per serve)

Tuna & Corn Stuffed Potatoes: 626 cal, 50 g carbs, 30 g protein, 32 g fat
BBQ Sausage & Onions: 690 cal, 64 g carbs, 24.5 g protein, 37 g fat
Mushroom Spinach & Feta: 420 cal, 48 g carbs, 18.2 g protein, 18.8 g fat
Reuben Stuffed Potatoes: 430 cal, 60 g carbs, 17 g protein, 14.4 g fat

Nutrition

  • Serving Size: 1 potato
  • Calories: 245
  • Sugar: 1.9 g
  • Sodium: 15.5 mg
  • Fat: 0.2 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 56 g
  • Fiber: 4 g
  • Protein: 6.6 g
  • Cholesterol: 0 mg

Keywords: Instant Pot, Stuffed Potatoes, Baked Potatoes, Potatoes, Tuna, Sausage, Reuben, Mushrooms, Dinner, Lunch, Meal Prep

 

MORE INSTANT POT RECIPES WITH POTATOES


By Instant Pot Eats

About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious recipes you can make using your trusted pressure cooker.

PS. This post may contain Amazon affiliate links, which means we receive a small commission for purchases made through these links. 

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