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Cheesy Ranch Loaded Potato Casserole

Raven Higheagle


This was adapted form a recipe on the Taste of Home web site. love Loaded Bake Potatoes but my daughter won't let me eat them around her, especially in public. She says that I mutate them and it's embarrassing to her. So, when I saw the recipe for Loaded Potato Casserole, it seemed only natural to Ranch it up...!


★★★★★ 1 vote

Serves 6 to 8
15 Min
40 Min


  • 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
  • 1
    green onions, chopped

How to Make Cheesy Ranch Loaded Potato Casserole


  1. Place diced potatoes in a medium sized pot, cover with water. Cover pot and bring to boil.
  2. Boil potatoes for approximately 7-10 minutes. Drain potatoes, rinse & drain again.
  3. While potatoes come to a boil, stir together the sour cream & ranch dressing mix, set aside.
  4. Once potatoes are boiled & drained, add salt & pepper to potatoes and gently stir to combine.
  5. Preheat oven to 350 degrees. Spray and 8 x 8 baking dish with cooking spray.
  6. Layer half of the diced potatoes in an even layer on the bottom of the pan.
  7. Spread half of the sour cream mixture on top of the potato layer.
  8. Sprinkle with 1 cup of the cheese.
  9. Sprinkle with half of the bacon bits & then half of the green onions.
  10. Do another layer of the potatoes, then sour cream mixture, cheese, & bacon bits.
  11. Bake for approximately 35 to 40 minutes, until cheese has melted and mixture is bubbly and potatoes are fork tender.
  12. Top with remaining green onions.

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