Steps to Make Instant Pot Loaded Baked Potato Soup With Heavy Cream

Easy Loaded Baked Potato Casserole

Then add in onions and celery and saute briefly, following that add in some chicken broth, potatoes, carrots and season with salt and pepper and cancel that saute setting.

Recipe Summary Easy Loaded Baked Potato Casserole

Great and easy potato casserole packed with bacon, Cheddar, and green onions.

Ingredients | Instant Pot Loaded Baked Potato Soup With Heavy Cream

10 Yukon Gold potatoes, peeled and halved

6 slices bacon

1 ½ cups shredded Cheddar cheese, divided

1 cup evaporated milk

½ cup sour cream

1 teaspoon salt

½ teaspoon ground black pepper

1 cup sliced green onions, divided

½ cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.

Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.

Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.

Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.

Info | Instant Pot Loaded Baked Potato Soup With Heavy Cream

prep: 20 mins cook: 50 mins total: 1 hr 10 mins Servings: 10 Yield: 10 servings

TAG : Easy Loaded Baked Potato Casserole

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