Cheesy Ranch Potato Bake
Creamy, cheesy, bacon-sprinkled satisfaction in every forkful! This Cheesy Ranch Potato Bake combines crispy bacon, sharp cheddar, ranch dressing, and tender russet potatoes for the ultimate cozy comfort food. Ridiculously simple to make, easy to customize, and always a crowd-pleaser.
6
servings
Ingredients
Potatoes & Base
- 2.5 lb (1.13 kg) russet potatoes diced into 1/2-inch cubes
- 1 salt for boiling potatoes
Creamy Ranch Sauce
- 1 cup (240 ml) ranch dressing thick and creamy
- 1 cup (240 ml) sour cream
- 2 cups (200 g) sharp cheddar cheese shredded, divided
- 1 tsp salt or to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp black pepper freshly ground
Toppings
- 6 slices (6) bacon cooked and crumbled
- 2 tbsp (8 g) fresh parsley chopped, for garnish (optional)
Equipment
- Large pot
- Large mixing bowl
- Skillet or 9x13 inch baking dish
- Frying pan
- Oven
Instructions
- Preheat your oven to 400°F (200°C).
- Boil the potatoes: Place diced potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer for about 8 minutes, or until just fork-tender. Drain well.
- Mix the sauce: In a large bowl, whisk together ranch dressing, sour cream, HALF of the cheddar cheese (1 cup), salt, garlic powder, onion powder, smoked paprika, and pepper until smooth.
- Combine: Gently fold the drained potatoes into the sauce mixture until every piece is coated.
- First bake: Spread the mixture into a greased skillet or 9x13 inch baking dish. Bake for 15–20 minutes, until bubbling around the edges.
- Make the bacon: Meanwhile, fry the bacon in a skillet until crispy. Let cool slightly, then crumble.
- Final cheese and bake: Remove the pan from the oven, sprinkle over remaining cheddar cheese and the bacon crumbles. Return to oven for another 5–7 minutes, until the cheese is fully melted and golden.
- Serve: Sprinkle with chopped parsley, serve immediately while bubbly and hot.
Notes
You can prep this dish ahead and refrigerate (unbaked, covered) for up to 24 hours—just add 5 minutes to the bake time if starting cold. Store leftovers up to 4 days in the fridge in an airtight container. For best reheating results, use oven or microwave with a damp paper towel to maintain creaminess.
- Substitute Greek yogurt for sour cream for a lighter version.
- Try smoked gouda or pepper jack for a flavor twist.
- To make vegetarian, swap bacon for sautéed mushrooms (or skip).
- Add diced peppers, corn, or green onions for fresh pops of flavor.
- Frozen, thawed diced potatoes work in a pinch, but stir gently so they don’t mash.
Nutrition
Calories: 390kcal | Carbohydrates: 36g | Protein: 13g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 700mg | Potassium: 870mg | Fiber: 3g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 17mg | Calcium: 250mg | Iron: 2.2mg