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