Ingredients

The following ingredients have 6 Servings
  • 2 pounds Yukon gold potatoes
  • 3 Tbsp melted butter
  • 1 ½ tsp seasoned salt
  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • ½ cup cottage cheese
  • 1 cup cubed ham
  • ½ cup bacon crumbles
  • 1 cup shredded cheddar cheese
  • 3 green onions, sliced

Instruction

  • Wash the potatoes. Peel, if desired (I kept peels on) and cut into cubes (about half inch cubes). Place the cubed potatoes in a steamer basket.
  • Pour 1 ½ cups water into Instant Pot. Lower the steamer basket into the Instant Pot. Cover and lock the lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up move valve to venting and remove the lid.
  • Heat oven to 425° F.
  • Dump the potatoes into a 9×13 inch baking dish. Toss the potatoes with the melted butter and the seasoned salt.  
  • In a medium bowl mix together the cream cheese, sour cream and cottage cheese. Drop dollops of the mixture evenly over the potatoes. 
  • Evenly distribute the ham cubes, bacon and cheese over the top. 
  • Bake for 13 minutes. 
  • Top with green onions and serve.