Description
These Cheesy Ranch Potatoes feature roasted baby potatoes coated in creamy ranch dressing and topped with melted cheddar cheese, crispy bacon, and fresh green onions. Ideal for serving as a side dish or a hearty appetizer, they are sure to be a crowd-pleaser!
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).
- Wash the baby potatoes thoroughly under cold water, scrubbing gently with a vegetable brush.
- Cut the potatoes in half or quarters for uniform cooking.
- In a large mixing bowl, combine the halved potatoes with 2 tablespoons of olive oil and toss to coat.
- Season with salt, pepper, garlic powder, onion powder, and paprika. Toss again to distribute the seasonings evenly.
- Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet.
- Roast in the preheated oven for about 25-30 minutes, stirring halfway through.
- Check for doneness; they should be fork-tender and golden brown. For extra crispiness, roast for an additional 5-10 minutes.
- In a medium bowl, combine 1/2 cup of ranch dressing and 1/4 cup of sour cream.
- Add 1 cup of shredded cheddar cheese and mix well. Adjust cheese quantity to taste.
- Fold in the chopped green onions and crumbled bacon (if using).
- Once the potatoes are roasted, let them cool for a few minutes.
- In a large mixing bowl, combine the roasted potatoes with the cheesy ranch mixture, gently folding to coat.
- Optionally, sprinkle additional green onions or bacon on top.
- Preheat your oven to 350°F (175°C).
- Transfer the potato mixture into a greased 9×13 inch baking dish, spreading evenly.
- Sprinkle any remaining cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly, with slightly crispy edges.
- Let the cheesy ranch potatoes sit for about 5 minutes before serving.
- Serve as a side dish with grilled chicken, steak, or as an appetizer for gatherings.
- Garnish with extra chopped green onions or a sprinkle of paprika.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
- For extra crispiness, roast the potatoes for an additional 5-10 minutes.
- Adjust cheese quantity to taste in the cheesy ranch mixture.
- Optionally, sprinkle additional green onions or bacon on top before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes