Loaded Baked Potato Casserole – Instant Pot Time Saver!

My loaded baked potato casserole recipe that I’m going to share with you today may not win a beauty contest, but it is absolutely delicious!  Over the years, I’ve learned to save some time by boiling or using my instant pot.  Technically It is still a baked potato casserole since you’re finishing off the baking process in the oven.

Since this casserole has ground beef in it works as a full meal that is budget-friendly.  If you’re watching your carbohydrates, I also remade this recipe with cauliflower when I was following the Trim Healthy Mama eating plan.

This casserole is good for a crowd and everyone loves it. How can you not?  It has bacon. Of course, it has other delicious ingredients in it but really, the most important thing is the bacon.

My good friend gave me this recipe years ago and I changed some of the ingredients and processes to suit my family’s preferences.  Sarah always baked her potatoes, but who has time for that now with the advent of the Instant Pot?!   If you don’t have an Instant Pot, you can still save some time by peeling, cutting, and boiling the potatoes.

Of course, if you have the time, you can go the long route of baking your potatoes.

I originally posted this recipe back in 2013 and I’ve definitely settled into using my Instant Pot 100% of the time.  It is much much quicker.  You’ll just want to cook them until they are almost cooked all the way through.  They will continue to cook some after you drain them and cube them.  If they need a little more cooking time, they can finish off baking in the oven.

With that, let’s get to my loaded baked potato casserole recipe!

Loaded Baked Potato Casserole Recipe

I prefer to use my Instant Pot to save time on cooking my potatoes. This is a family and budget-friendly meal that is on regular rotation at our home.
Prep Time 15 mins
Cook Time 30 mins
Course Casserole
Cuisine American
Servings 8 people

Ingredients
  

  • 3 lbs potatoes cooked and cubed
  • 1 lb ground beef browned
  • 8 oz sour cream
  • 1 cup mayonnaise
  • 1 tbsp onion powder or ½ cup of sauteed onions
  • ¼ cup butter melted
  • 2 tbsp ranch dressing mix powder
  • ½ cup bacon cooked and cut up
  • 1 cup cheddar cheese shredded

Instructions
 

  • Preheat the oven to 350°F.
  • Begin browning ground beef in a skillet. Once cooked, drain fat.
  • See below for options to cook potatoes.
  • In a large bowl, mix browned ground beef, sour cream, mayonnaise, butter, and ranch dressing mix.
  • Add your cooked and diced potatoes, stirring gently but well.
  • Spoon your mixture into an ungreased 9 X 13-inch pan.
  • Bake uncovered for 30 to 35 minutes or until hot and bubbly.
  • Sprinkle shredded cheese and cooked bacon on top, bake for 10 more minutes.

To Cook Potatoes

  • Bake - Pierce potatoes and bake them in the oven for 90 minutes at 325°. Check periodically to ensure you do not overbake. Remove from the oven and let them cool slightly until you can cut the potatoes up into dime-size chunks.
  • Boil - Peel and cut up potatoes into large chunks. Boil for around 15 minutes, checking periodically to ensure you do not overcook them. Drain water and let the potatoes cool slightly until you can cut up potatoes into dime-size chunks.
  • Instant Pot - Peel and cut up potatoes into large chunks. Place your rack in the bottom of your Instant Pot. Add 1 cup of water and place peeled potatoes on top of the rack. Seal and set the pressure cooker to high pressure for 5 to 7 minutes depending on the size of your potato chunks. Quick-release when done. Dump water and let the potatoes cool slightly until you can cut up potatoes into dime-size chunks.

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