Cheesy Ranch Loaded Potato Casserole
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- 2 1/2 lb
- red potatoes, diced
- 2 c
- sour cream
- 1/4 pkg
- packet (approx. 3/4 tbsp.) ranch dressing mix (i use hidden valey)
- 1/4 tsp
- kosher salt, or to taste
- 1/8 tsp
- freshly ground black pepper, or to taste
- 2 c
- shredded cheddar cheese, divided
- 5 Tbsp
- real bacon bits
- green onions, chopped
1Place diced potatoes in a medium sized pot, cover with water. Cover pot and bring to boil.
2Boil potatoes for approximately 7-10 minutes. Drain potatoes, rinse & drain again.
3While potatoes come to a boil, stir together the sour cream & ranch dressing mix, set aside.
4Once potatoes are boiled & drained, add salt & pepper to potatoes and gently stir to combine.
5Preheat oven to 350 degrees. Spray and 8 x 8 baking dish with cooking spray.
6Layer half of the diced potatoes in an even layer on the bottom of the pan.
7Spread half of the sour cream mixture on top of the potato layer.
8Sprinkle with 1 cup of the cheese.
9Sprinkle with half of the bacon bits & then half of the green onions.
10Do another layer of the potatoes, then sour cream mixture, cheese, & bacon bits.
11Bake for approximately 35 to 40 minutes, until cheese has melted and mixture is bubbly and potatoes are fork tender.
12Top with remaining green onions.