Cheesy Ranch Roasted Potatoes
Cheesy ranch roasted potatoes are a delicious side dish your whole family will enjoy. Baby red potatoes are roasted with creamy Ranch dressing, sour cream, bacon and topped with cheese.
Servings 4 people
- 2 1/2 pounds red skinned potatoes
- 1 (16 ounce) package bacon
- 1/4 cup sour cream
- 1/2 cup ranch dressing
- 1 teaspoon salt
- 2 cloves garlic minced
- 1 cup sharp shredded cheddar cheese
- 1/4 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. This can be done up to two days in advance.
Cook bacon until crisp and allow it to drain. Once cool, chop the bacon into bits and set aside.
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.
For a crunch topping, mix the cheese with 1/2 cup melted butter and 1/2 cup breadcrumbs before adding it to the top of the dish.
Storing: Allow any leftovers to cool completely. Store in an airtight container in the refrigerator. Leftovers should be consumed within 3-5 days.
Reheating: Leftover potatoes can be reheated for a minute or two in the microwave. They can also be reheated in a 350-degree oven for 10-15 minutes until heated through.
Freezing: Freezing can diminish the texture of the potatoes; therefore, it is not recommended that you freeze this dish.
Serving: 1serving | Calories: 377kcal | Carbohydrates: 47.9g | Protein: 10.2g | Fat: 16.3g | Saturated Fat: 6.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.3g | Cholesterol: 24.9mg | Sodium: 532mg | Potassium: 1158mg | Fiber: 6g | Sugar: 3.4g