Loaded Baked Potato Casserole
This recipe is only partially prepared in the Instant Pot, you still need to use your oven or grill to finish cooking. The Instant Pot will speed up the cooking process and give your potatoes such a great texture. Pressure cooker potatoes are the best!
Equipment
- Steamer Basket
Ingredients
- 2½ lbs Yukon gold potato cut into bite size pieces
- 1 cup water for pressure cooking
- 3 strips thick cut bacon cooked and chopped
- 6 Tbsp melted butter
- 1½ cup shredded cheese (I prefer colby jack) Any cheese you like on a baked potato
- ½ cup green onions, thinly sliced
- 1 cup sour cream
- salt and pepper to taste
Instructions
First Cook the Bacon:
- Turn on your oven to 375° and place three strips of back in the bottom of a 9x13 pan. The same pan you are going to use to make your casserole. DO NOT preheat the oven. Go ahead and put the bacon in right away. This helps to render the fat. Cook for about 20-30 minutes depending on how thick it is.
- When the bacon is done, remove the pan from oven and put bacon on a paper towel and set aside. Pour extra bacon grease from pan leaving about 2 Tbsp left for the potatoes.
The Potatoes: (Start this while your bacon is cooking)
- While your bacon is cooking, scrub your potatoes and cut them into bite-sized pieces that are all roughly the same size. Place them in a steamer basket and add water to your steel pot. Set your pot to Pressure Cook for 4 min and QR.
- Remove hot potatoes from the pot and let cool while the bacon is still cooking.
Putting it all together:
- Once the pan of bacon has been removed and some of the bacon grease has been poured out, then place your warm, soft potatoes into the pan. Turn oven up to 400°
- Using the bottom of a glass, smash potatoes down so they all make contact with the surface of the bottom of the pan.
- Now pour the melted butter over the top of the potatoes and sprinkle with salt and pepper if you like.
- Bake for about 20 minutes until the bottom begins to crisp up. Remove pan from oven and add your shredded cheese to the top. Place back into the oven for 5 minutes to melt the cheese.
Add your toppings:
- Remove pan from oven and begin adding your toppings. I put my sour cream into a freezer back and cut off a tiny piece of the corner so I could pipe it diagonally across the pan. Looks very nice.
- Sprinkle with bacon pieces.
- Then green onions.
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Loaded Baked Potato Casserole
This recipe is only partially prepared in the Instant Pot, you still need to use your oven or grill to finish cooking. The Instant Pot will speed up the cooking process and give your potatoes such a great texture. Pressure cooker potatoes are the best!
Servings: 6 servings
Equipment
- Steamer Basket
Ingredients
- 2½ lbs Yukon gold potato cut into bite size pieces
- 1 cup water for pressure cooking
- 3 strips thick cut bacon cooked and chopped
- 6 Tbsp melted butter
- 1½ cup shredded cheese (I prefer colby jack) Any cheese you like on a baked potato
- ½ cup green onions, thinly sliced
- 1 cup sour cream
- salt and pepper to taste
Instructions
First Cook the Bacon:
- Turn on your oven to 375° and place three strips of back in the bottom of a 9×13 pan. The same pan you are going to use to make your casserole. DO NOT preheat the oven. Go ahead and put the bacon in right away. This helps to render the fat. Cook for about 20-30 minutes depending on how thick it is.
- When the bacon is done, remove the pan from oven and put bacon on a paper towel and set aside. Pour extra bacon grease from pan leaving about 2 Tbsp left for the potatoes.
The Potatoes: (Start this while your bacon is cooking)
- While your bacon is cooking, scrub your potatoes and cut them into bite-sized pieces that are all roughly the same size. Place them in a steamer basket and add water to your steel pot. Set your pot to Pressure Cook for 4 min and QR.
- Remove hot potatoes from the pot and let cool while the bacon is still cooking.
Putting it all together:
- Once the pan of bacon has been removed and some of the bacon grease has been poured out, then place your warm, soft potatoes into the pan. Turn oven up to 400°
- Using the bottom of a glass, smash potatoes down so they all make contact with the surface of the bottom of the pan.
- Now pour the melted butter over the top of the potatoes and sprinkle with salt and pepper if you like.
- Bake for about 20 minutes until the bottom begins to crisp up. Remove pan from oven and add your shredded cheese to the top. Place back into the oven for 5 minutes to melt the cheese.
Add your toppings:
- Remove pan from oven and begin adding your toppings. I put my sour cream into a freezer back and cut off a tiny piece of the corner so I could pipe it diagonally across the pan. Looks very nice.
- Sprinkle with bacon pieces.
- Then green onions.
