2
1
pounds red skinned potatoes (16 ounce) package bacon cup sour cream cup ranch dressing teaspoon salt cloves garlic, minced cup sharp shredded cheddar cheese cup diced green onions, optional
INGREDIENTS
1
2
1
1/2
1/4
1/2
1/4
1
Quarter the potatoes. Place them in a large stock pot and cover them with cold water. Bring the water to a boil over medium high heat, then reduce the heat to medium low and simmer the potatoes for 10-15 minutes. Strain the potatoes and set aside.
2
Chop the bacon into bits. Cook the bacon until crisp and allow it to drain.
3
Preheat the oven to 375 degrees. Layer the potatoes into a 9 x 12 x 2-inch casserole dish.
4
Combine the bacon, sour cream, ranch dressing and salt. Pour the mixture over the potatoes. Stir the potatoes to coat them with the ranch sauce.
5
Sprinkle the shredded cheddar over the top.
6
Bake for 15-20 minutes until the potatoes are tender and the cheese is melted.
Yield
1 serving
calories
377kcal per serving
fat
16grams
carbohydrates
47 grams
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