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
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.
Chop the bacon into bits. Cook the bacon until crisp and allow it to drain.
Preheat oven to 375 degrees. Layer the potatoes into a 9 x 12 x 2-inch casserole dish.
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.
Sprinkle the shredded cheddar over the top.
Bake for 15-20 minutes until the potatoes are tender and the cheese is melted.
377kcal per serving
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