Ranch Bacon Potatoes (easy & cheesy)

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These ranch bacon potatoes are very cheesy and flavorful! Your whole family will love them, and you will love that they're so easy to fix.

As moms, we're continuously seeking new recipes to please our family. But it's also very important that we're not in the kitchen all day long.

So easy, quick, and delicious is the name of the game. Being nutritious is also a bonus, and you will get all these with this cheesy potato recipe.

This recipe includes chopped potatoes, bacon, ranch seasoning mix, sour cream, and cheese - only 5 ingredients to make a tasty side dish that's over-the-top delicious!

What You'll Need

• 1 ounce dry Ranch seasoning packet
• 2 pounds potatoes, about 6 medium size
• 16 ounces sour cream or plain yogurt
• 1 cup shredded cheddar cheese (sharp is best)
• 4 slices lean bacon

How to Make it

In cast iron skillet, you will cook your bacon for 10 minutes or until nice and crispy. Drain on paper towels when done, reserving ¼ cup of the bacon fat in the skillet.

While bacon is cooking, preheat oven to 400 F, and cut up potatoes into ½ to ¾-inch pieces. Try to keep them consistently the same thickness so they cook evenly.

No need to peel the potatoes unless you just want to. I left the skin on and just scrubbed them real good before chopping.

Toss the cut up potatoes in the bacon fat to coat. Cover the potatoes and cook 30 minutes in the oven on 400 F.

While the potatoes are cooking, you will mix the sour cream or plain yogurt and Ranch seasoning mix together in medium bowl with a whisk and shred the cheese.

After 30 minutes of cooking, you will uncover the potatoes and stir in the Ranch seasoning and sour cream mixture, incorporating well. Top with the shredded cheese and crumbled bacon.

Cook uncovered for 10 minutes on 400 F to melt the cheese.

I hope you love these Bacon Ranch Potatoes as much as my family did! Let me know in the comments below!

Tips

No need to peel your potatoes, and you can use any type of potatoes you wish. I used Russet, but you can certainly use red or yellow potatoes with thin skin.

Sharp cheddar is recommended, as it will add more flavor to your potato dish, but you can certainly use milder cheddar if that's what you have on hand.

I also recommend that you shred your own cheese instead of buying pre-shredded from the store, as it will melt better. But it will also work with pre-shredded.

Don't overcook after adding the sour cream, cheese, and bacon. The sour cream will tend to clump if you cook too long. You want to heat just until the cheese melts.

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