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| Bacon Ranch Potatoes |
Definitely more than a side dish…these potatoes are a meal!
When I first saw the original recipe over on Joyously Domestic, I knew this was something that would make it’s way into my menu.
Potatoes? Bacon (YEAH!)? Cheese? These are three words of pure ecstasy. How can you go wrong?
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| Tasty side dish |
I used way more bacon–ok she said whatever you want–and the same with the cheese. But I wanted to jazz up the sauce more than the usual ranch dressing and I have to say that even though I like dill, I could NOT see it in this dish.
So what resulted was a more piquant and creamy sauce and a better (to me at least) herb addition.
Made in my favorite (but it is hard to pick) Revol baking dish and my new halogen oven. You want crispy and cooking on the “cheap” go halogen. I love mine and they cost next to nothing to run and cook in about 1/2 the time!!!
Bacon Ranch Potatoes
Definitely more than a side dish…these potatoes are a meal!
Servings: 6 -8
Calories: 329kcal
Ingredients
- 2 lbs red bliss potatoes cut in chunks
- 1/4 cup buttermilk ranch dressing the stuff in the bottle
- 2 tbsp Russian or Thousand Island Dressing
- 2 tbsp sour cream
- 2 tbsp minced fresh chives or 1 tbs dehydrated
- 5 slices crisp cooked bacon diced
- 1 1/2 cups cheddar cheese shredded
- 2 green onions chopped finely for garnish
Instructions
- Preheat oven to 350 degrees F. Spray or grease an 13 x 9-inch baking pan*
- In a large bowl, combine the dressings, sour cream, chives, bacon, potatoes and 1/2 cup of the cheese.
- Place potato mixture in prepared pan. Cover with aluminum foil and bake for 60 minutes.
- Remove foil and stir. Turn oven temperature to 400 degree F. Return pan to the oven and bake for 15 minutes. Sprinkle remaining 1 cup of cheese over the potatoes. Bake for an additional 5-10 minutes or until cheese is melted and bubbly.
- Remove from oven and garnish with green onion.
- Makes 6-8 servings. Nutrition info will be based on 8 side dish portions (no matter what, it's calorie and fat packed--which is why it's so goooooood).
- *About the pan size--if you want crispier potatoes, use the 13 x 9 pan. If you want softer potatoes, use an 11 x 7 or as I did an 8 x 8 deep square baker. Bake times are the same for all pans. Cook times are for a conventional oven. A halogen oven would cook in half the time.
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 26g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 476mg | Potassium: 766mg | Fiber: 3g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 15mg | Calcium: 229mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
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| Bacon Ranch Potatoes |
Deanna Samaan says
This great! I am going to showcase this on my Facebook page https://www.facebook.com/SeductionInTheKitchen you are welcome anytime to post your photo and post links on it!
Mike says
Is the bacon cooked first?
Judith Hanneman says
Yep Mike, cooked first. Thanks for pointing that out as it's pretty unclear in the recipe.
Tina Constanitine says
I don’t see where I can print this recipe with printing with printing the whole page
Judith Hanneman says
Hi Tina–the print button for the recipe is just below the thumbnail pic in the recipe “card.”