Description
Savor the deliciousness of Cheesy Ranch Potatoes, featuring tender roasted baby potatoes enveloped in a creamy ranch dressing and topped with melted cheddar cheese. This irresistible side dish is perfect for any occasion, from casual gatherings to cozy nights at home!
Ingredients
Scale
- 2 pounds of baby potatoes, halved or quartered
- 1 cup of shredded cheddar cheese
- 1/2 cup of ranch dressing
- 1/4 cup of sour cream
- 1/4 cup of chopped green onions
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1/2 cup of crumbled bacon (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the baby potatoes under cold water. Cut them in half or quarters for even cooking.
- In a large mixing bowl, combine the halved potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss until well coated.
- Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet.
- Roast the potatoes for 25-30 minutes, stirring halfway through for even browning.
- Ensure the potatoes are crispy on the outside and fork-tender on the inside. If needed, roast for an additional 5-10 minutes.
- In a medium bowl, combine ranch dressing, sour cream, and half of the shredded cheddar cheese. Stir until blended.
- Fold in the chopped green onions and crumbled bacon (if using) into the ranch mixture.
- Once the potatoes are roasted, let them cool slightly, then combine with the ranch mixture in a large bowl. Gently fold to coat.
- Pour the mixture into a greased 9×13 inch baking dish and spread evenly.
- Sprinkle the remaining shredded cheddar cheese over the top.
- Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Let sit for a few minutes before serving. Garnish with extra chopped green onions.
- Serve as a side dish or snack, perfect for gatherings or cozy nights in.
Notes
- For a spicier kick, consider adding some diced jalapeños to the ranch mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes