Description
Creamy ranch dressing, tangy sour cream, plenty of cheese, and crispy bacon turn everyday potatoes into a cozy, crowd-pleasing side dish. Everything bakes up golden and bubbly in under half an hour!
Ingredients
Scale
- 3 large potatoes (about 2 lbs), cubed into 1-inch pieces
- 1 cup ranch dressing
- 1/4 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 cup shredded cheddar cheese, divided
- 6 slices bacon
- Chopped chives or parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F. Grease a large cast iron skillet or 9×9-inch baking dish.
- Place cubed potatoes in a pot, cover with cold water, and bring to a boil. Simmer 8–10 minutes until just fork tender. Drain well.
- In a bowl, whisk together ranch dressing, sour cream, salt, pepper, garlic powder, onion powder, paprika, and half the cheese.
- Add drained potatoes to the baking dish. Pour ranch mixture over and stir to coat.
- Bake for 15 minutes, until hot and bubbly.
- Meanwhile, cook bacon until crisp, then crumble.
- Remove potatoes from oven, top with remaining cheese and bacon, and bake 3 more minutes until cheese is melted.
- Garnish with chives or parsley, and serve hot.
Notes
Don’t overcook the potatoes during boiling—they’ll keep cooking in the oven! Feel free to swap in your favorite cheese or try a different herb for garnish. Leftovers reheat beautifully and make an epic breakfast alongside scrambled eggs.
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 2g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg