Ingredients
- 3 pounds of russet potatoes, peeled and diced
- 1 cup sour cream
- 1 cup ranch dressing
- 2 cups shredded cheddar cheese, divided
- 6 slices of bacon, cooked and crumbled
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
- Olive oil for drizzling
Feel free to make this dish your own. If you’re out of cheddar, try Monterey Jack or Colby cheese. And if you’re looking for a vegetarian option, simply skip the bacon — it’ll still be irresistibly delicious!
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish with a bit of olive oil.
- In a large bowl, combine the diced potatoes with a drizzle of olive oil, salt, and pepper. Toss to coat the potatoes evenly.
- Spread the potatoes in the prepared baking dish and bake for 35 minutes, or until the potatoes are tender and starting to brown.
- While the potatoes are baking, mix together the sour cream, ranch dressing, and 1 1/2 cups of cheddar cheese in a medium bowl. Stir until well combined.
- Once the potatoes are ready, remove them from the oven and reduce the oven temperature to 350°F (175°C).
- Pour the sour cream mixture over the potatoes, ensuring they are evenly coated. Sprinkle the crumbled bacon over the top.
- Top with the remaining 1/2 cup of cheddar cheese and return the dish to the oven.
- Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh chives before serving. Enjoy the dish with your loved ones, just like we did around the family table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International