These Baked Cheesy Ranch Potatoes are the epitome of comfort food—creamy, cheesy, and absolutely irresistible! Loaded with crispy bacon, creamy ranch dressing, and gooey melted cheddar cheese, this dish is sure to be a hit at your next family dinner. Serve it alongside chicken, steak, or even as a stand-alone side dish for a hearty, flavorful meal. Perfect for any occasion, these baked potatoes are easy to make and full of flavor that everyone will love.
This dish takes the humble potato and elevates it to a whole new level with a rich and tangy ranch dressing sauce, creamy sour cream, and the smoky flavor of paprika. Topped off with extra melted cheddar and crispy bacon, it’s a crowd-pleaser that’s sure to satisfy your comfort food cravings.
Ingredients:
- 2 pounds russet potatoes (peeled if desired, and diced into 1/2-inch cubes)
- 1 cup ranch dressing (your favorite brand)
- 1/4 cup sour cream (adds creaminess and tang)
- 2 cups shredded cheddar cheese (divided into 1 cup for mixing and 1 cup for topping)
- 1/2 teaspoon salt (for seasoning)
- 1/2 teaspoon garlic powder (for depth of flavor)
- 1/2 teaspoon onion powder (for a savory touch)
- 1/2 teaspoon smoked paprika (for a subtle smoky flavor)
- 1/4 teaspoon ground black pepper (adds a slight kick)
- 5-6 slices bacon (cooked crispy and crumbled for extra flavor)
- 2 tablespoons fresh parsley (chopped for garnish)
Instructions:
- Prep the potatoes: Start by scrubbing the russet potatoes clean and cutting them into 1/2-inch cubes. If you prefer, peel them before dicing.
- Boil the potatoes: Place the diced potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Once boiling, cook the potatoes for about 8 minutes, or until they are just tender but still firm. Drain well and set aside to cool.
- Preheat the oven: Set your oven to 400°F (205°C). Lightly grease a 10-inch cast-iron skillet or a 9×13-inch baking dish with cooking spray to prevent sticking.
- Prepare the ranch sauce: In a large mixing bowl, whisk together the ranch dressing, sour cream, 1 cup of shredded cheddar cheese, salt, garlic powder, onion powder, smoked paprika, and black pepper until smooth and creamy.
- Coat the potatoes: Add the cooked, drained potatoes into the bowl with the ranch dressing mixture. Gently stir to coat the potatoes evenly in the creamy sauce.
- Bake the potatoes: Transfer the coated potatoes into your prepared baking dish or skillet, spreading them out evenly. Bake in the preheated oven for 15-20 minutes, or until the dish is bubbling and slightly golden around the edges.
- Cook the bacon: While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Once done, drain the bacon on paper towels and crumble it once it’s cool enough to handle.
- Finish the dish: Remove the dish from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese over the potatoes. Top with the crumbled bacon. Return the dish to the oven and bake for an additional 3-5 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven and sprinkle fresh chopped parsley over the top for a burst of color and freshness. Serve immediately while hot and enjoy!
Perfect Pairings:
These cheesy ranch potatoes are the perfect side dish for grilled chicken, a juicy steak, or even a fresh green salad. They can also be enjoyed as a main course for a quick and hearty meal. Make them for your next family gathering, potluck, or cozy dinner night.
Tips:
- For an extra kick, try adding a pinch of red pepper flakes or jalapeños to the ranch mixture.
- You can prepare the potatoes ahead of time and refrigerate them before baking for a quicker, weeknight-friendly meal.
