Baked Cheesy Ranch Potatoes

Ingredients

• 2 lb russet potatoes (Scrubbed and diced into 1/2-inch cubes; peel if desired.)
• 1 cup ranch dressing
• 0.25 cup sour cream
• 2 cup shredded cheddar cheese (Divided; 1 cup is mixed into the sauce and 1 cup is used for the topping.)
• 0.5 tsp salt (Plus a large pinch for the potato cooking water.)
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp smoked paprika
• 0.25 tsp ground black pepper
• 5.5 slices bacon (Cooked until crispy, drained, and crumbled; the source specifies 5–6 slices.)
• 2 tbsp fresh parsley (Chopped, for optional garnish.)
• cooking spray (For greasing the skillet or baking dish.)
• water (Enough to cover the potatoes for boiling.)

Steps

1. 1

   Scrub the potatoes clean. Peel them if desired, then dice them into even 1/2-inch cubes so they cook uniformly.

2. 2

   Place the diced potatoes in a large pot and add enough cold water to cover them. Add a large pinch of salt.

3. 3

   Bring the pot to a boil over medium-high heat. Cook the potatoes for about 8 minutes, until just fork-tender but still firm enough to hold their shape. Drain them well and set them aside.

4. 4

   While the potatoes cook, preheat the oven to 400°F (205°C). Grease a 10-inch cast-iron skillet or a 9x13-inch baking dish with cooking spray.

5. 5

   In a large mixing bowl, whisk together the ranch dressing, sour cream, 1 cup of the shredded cheddar, 1/2 teaspoon salt, garlic powder, onion powder, smoked paprika, and black pepper until the mixture is smooth.

6. 6

   Add the drained potatoes to the bowl. Gently stir until every potato is evenly coated in the ranch sauce.

7. 7

   Transfer the coated potatoes and sauce to the prepared skillet or baking dish. Spread them into an even layer.

8. 8

   Bake for 15–20 minutes, until the sauce is hot and bubbling around the edges.

9. 9

   While the potatoes bake, cook the bacon in a skillet over medium heat until crisp. Transfer it to paper towels to drain, then crumble it once it is cool enough to handle.

10. 10

    Remove the baking dish from the oven. Sprinkle the remaining 1 cup of cheddar evenly over the potatoes, then distribute the crumbled bacon over the cheese.

11. 11

    Return the dish to the oven and bake for 3–5 minutes more, until the cheese is melted and lightly golden.

12. 12

    Serve immediately, garnished with the chopped fresh parsley if desired.

Notes

For make-ahead preparation, assemble the dish through the sauce-and-potato step, cover, and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the baking time when cooking directly from cold. Yukon Gold or red potatoes may be substituted for russets. For a stronger ranch flavor, use 1 packet of dry ranch seasoning mixed with 1 cup sour cream and 1/2 cup milk instead of the ranch dressing and sour cream. Green onions or a pinch of cayenne pepper are optional variations mentioned by the source.

Nutrition per serving

• side dish
• American
• comfort food
• baked
• cheesy
• bacon
• family dinner
• make-ahead