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.
Course Main Course
Cuisine American
Keyword cream cheese, ground beef, potatoes
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 8people
Calories 633kcal
Ingredients
3lbs.potatoescooked and cubed
1lb.ground beefbrowned
8oz.sour cream
1cupmayonnaise
1tbsp.onion powderor ½ cup of sauteed onions
¼cupbuttermelted
2tbsp.ranch dressing mixpowder
½cupbaconcooked and cut up
1cupcheddar cheeseshredded
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.