Cheesy Bacon Potatoes

Cheesy Ranch Potatoes are a classic comfort food covered in cheese and bacon and are the perfect side dish for just about anything including your Easter ham!

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings servings

Calories 264kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

6 large russet potatoes unpeeled and cut into bite size pieces
½ cup Bacon Ranch Dressing
1/2 cup cheddar cheese shredded and divided
¼ cup pepper jack cheese shredded
4 slices pepper bacon cooked and crumbled
½ tsp garlic salt
1 tsp dried minced onion
Green onions for garnish

Instructions

Preheat oven to 375 degrees F.
Cut potatoes into even size pieces, about 1 inch in size.
In a large bowl combine dressing, garlic salt, onion, cheese and bacon.
Add in potatoes and mix to coat.
Place in a greased 9x13 in pan and cover with aluminum foil.
Cook 35 minutes covered with foil and 35 minutes uncovered. Stir several times while baking. Depending on your oven, they may need an additional 15 minutes.
The last five minutes sprinkle with some extra cheese and put under the broiler until cheese is brown and bubbly.
Garnish with green onion.

Notes

Use the right potatoes: I usually use Russet potatoes but Yukon Gold or red potatoes work great too.

Cut evenly: Make sure your potatoes are cut into similar-sized pieces so they cook evenly and you don’t end up with some undercooked and some too soft.

Pre-cook for speed: If you’re short on time, parboil the potatoes for 5–7 minutes before assembling. This helps them cook faster and more evenly.

Layer the flavor: Mix the ranch seasoning thoroughly with the potatoes so every bite is packed with that signature ranch taste.

Cook bacon ahead of time: Use crispy, cooked bacon for the best texture. You can also use pre-cooked bacon to save time.

Don’t skimp on the cheese: Use freshly shredded cheese for the best melt and flavor. Pre-shredded cheese can be a bit drier and doesn’t melt as smoothly.

Cover, then uncover: If baking, cover the dish with foil for the first part of cooking to help the potatoes soften, then uncover to let the cheese get bubbly and slightly golden.

Finish with fresh toppings: Sprinkle with green onions or fresh parsley at the end for a pop of color and fresh flavor.

Nutrition