Cheesy Ranch Potato Bake
Indulge in the ultimate comfort food with this irresistible Cheesy Ranch Potato Bake, a creamy, cheesy, and flavor-packed side dish that's perfect for any meal. Featuring tender, roasted Russet potatoes tossed in olive oil and seasoned with garlic and onion powder, this recipe takes a classic potato bake to the next level with a luscious blend of ranch dressing, sour cream, and a generous blanket of melted cheddar cheese. Crispy bites of smoky bacon add a savory crunch, while optional green onion garnish lends a pop of freshness. Ready in just over an hour, this easy-to-make dish is the perfect crowd-pleaser for weeknight dinners, potlucks, or family gatherings. Serve it warm straight from the oven and watch it disappear in no time! Keywords: Cheesy Ranch Potato Bake, easy potato side dish, ranch potato casserole, cheesy potato recipe, bacon potato bake.
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 0.5 cup Ranch dressing
- 0.5 cup Sour cream
- 2 cups Shredded cheddar cheese
- 6 slices Cooked bacon
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Green onions (optional, for garnish)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with non-stick spray or olive oil.
Wash, peel, and dice the Russet potatoes into 1-inch cubes. Pat them dry with a paper towel to remove excess moisture.
In a large mixing bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
Spread the seasoned potatoes evenly into the prepared baking dish. Bake in the preheated oven for 25 minutes, stirring once halfway through the cooking time.
While the potatoes are baking, chop the cooked bacon into small pieces and set aside. Reserve a little extra for garnish, if desired.
In a small bowl, mix together the ranch dressing and sour cream until smooth.
After 25 minutes, remove the potatoes from the oven and pour the ranch mixture over the top. Sprinkle 1 1/2 cups of shredded cheddar cheese and the chopped bacon evenly over the potatoes.
Return the dish to the oven and bake for an additional 20-25 minutes, or until the cheese is bubbly and the potatoes are tender and golden brown.
Remove from the oven and sprinkle the remaining 1/2 cup of cheddar cheese on top. Let it sit for 5 minutes to allow the cheese to melt.
Garnish with chopped green onions, if desired, and serve warm as a flavorful side dish for any meal.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 3.3 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
