LOADED BACON, CHEDDAR, AND RANCH POTATOES
Best potatoes you will ever make, guaranteed! This recipe feeds a lot of people. I took it to a potluck and the pan came home licked clean, literally! People were going back for seconds and thirds and disappointed when it was all gone. This is a totally addictive potato recipe, you just can't stop eating them! It's a cinch to toss together and goes great with chicken, beef or pork, heck it would even make your sneakers taste good. Recipe can easily be halved to feed a family of four.
Provided by Barbi
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13X9-inch baking pan with cooking spray or butter.
- Combine hash browns, sour cream, bacon, ranch mix, and 1 cup Cheddar cheese in a large bowl; stir until well mixed. Spread into baking pan; cover with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove foil; sprinkle remaining Cheddar cheese evenly across potatoes. Bake until cheese is bubble and lightly browned around the edges, about 15 minutes.
Nutrition Facts : Calories 425.4 calories, Carbohydrate 24.9 g, Cholesterol 74.4 mg, Fat 35.4 g, Fiber 1.7 g, Protein 17.1 g, SaturatedFat 19.1 g, Sodium 802.5 mg, Sugar 0.3 g
SLOW COOKER CHEESY BACON RANCH POTATOES
A delicious side for any meal! Easy clean up and tender delicious potatoes that are packed with flavor!
Provided by Alyssa Rivers
Categories Side Dish
Time 4h20m
Number Of Ingredients 7
Steps:
- Cook the bacon until it is just done but not too crisp. I lined a cookie sheet with foil and baked it at 350 degrees for 16 minutes while I was prepping everything.
- Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
- Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving 1/2 cup. Pour melted butter over top.
- Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker. Once finished, top with remaining 1/2 cup cheese and let melt on the top.
- Garnish with fresh green onions if desired.
Nutrition Facts : Calories 305 kcal, Carbohydrate 5 g, Protein 13 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 63 mg, Sodium 696 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BACON RANCH POTATOES
When I prepare mashed potatoes, I often make extras, just so we can have this casserole the next day.-Kathryn Hostetler, West Farmington, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the potatoes, cottage cheese, milk, onion and dressing mix. Spread in a greased 3-qt. baking dish. Top with bacon and cheese. Combine cracker crumbs and butter; sprinkle over top. , Bake, uncovered, at 350° for 35-40 minutes or until bubbly.
Nutrition Facts :
SLOW COOKER CHEESY BACON RANCH POTATOES
cheesy bacon ranch potatoes. Slow cooked all day to be the most delicious and flavorful potatoes that you will want to have as side to every meal! There's another similar one here but this is enough different to post. Found on the internet "The Recipe Critic"
Provided by Bonnie G 2
Categories Potato
Time 4h20m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the bacon until it is just done but not too crisp.
- Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
- Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving ½ cup.
- Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker. Once finished, top with remaining ½ cup cheese and let melt on the top.
- Garnish with fresh green onions if desired.
BACON-RANCH POTATO SALAD
Steps:
- Mix 2/3 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons cider vinegar, 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 teaspoon sugar, and salt and pepper. Toss with 2 pounds boiled cubed red potatoes. Top with 6 slices cooked bacon, crumbled.
CHICKEN BACON RANCH CASSEROLE WITH POTATOES
Steps:
- Preheat oven to 450F
- Grease a 9x13 inch casserole dish with oil spray
- Cut potatoes into one-inch dice
- In a large mixing bowl, mix potatoes with ¼ cup ranch dressing. Add salt and pepper to taste
- Transfer potatoes to the greased casserole dish
- Bake potatoes for 30 minutes, mixing one time through cooking to ensure they all cook evenly.
- Meanwhile, mix chicken with ¼ cup ranch dressing and marinate while potatoes cook
- When potatoes are done, place chicken on top of potatoes and bake 20 mins more (covered with aluminum foil) or until chicken is done. Take the casserole dish out of the oven and top chicken and potatoes with crumbled bacon, cheese, and green onions
- Bake for 10 more minutes, uncovered until the cheese is melted and bubbly.
CHEDDAR BACON RANCH POTATO SALAD
Cheddar Bacon Ranch Potato Salad is a creamy cold side dish recipe made with Yukon gold potatoes and loaded with crumbled bacon, cheddar cheese, chopped green onions, mayo and ranch dressing.
Provided by Erin
Categories Side Dish Recipes
Time 2h25m
Number Of Ingredients 11
Steps:
- Chop potatoes into 1/4 inch pieces.
- Dump potato pieces into a large pot.
- Pour cold water over potatoes until water is an inch higher than the potatoes.
- Add 1 tsp of salt to the water.
- Bring the water and potatoes to a boil.
- Boil the potatoes until tender.
- Pour the potatoes into a colander to drain.
- Set the potatoes aside to cool.
- Dump the mayo and ranch dressing into a large mixing bowl.
- Add the salt, pepper, garlic powder and onion powder to the bowl.
- Stir until all of the ingredients are fully combined.
- Once the potatoes are just slightly warm, add them to the bowl with the dressing.
- Stir until all of the potatoes are coated with dressing.
- Add the green onions, crumbled bacon and shredded cheddar cheese to the bowl.
- Stir until all of the ingredients are fully combined.
- Place the bowl in the refrigerator and leave the potato salad to chill for 2 hours.
- Serve and enjoy!
BACON CHEDDAR RANCH MASHED POTATOES
With add-ins like bacon, cheddar, and buttermilk ranch dressing, these easy mashed potatoes are guaranteed to be a hit at your house.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Microwave potatoes as directed on package. (Do not mash.)
- Place potatoes in large bowl. Add sour cream and dressing; mash until ingredients are well blended and potatoes are mashed to desired consistency.
- Add remaining ingredients; mix well.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 380 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 1 g, Protein 4 g
BACON RANCH POTATOES
Soft, tender potatoes smothered in ranch sauce and loaded up with crispy bacon, caramelized onions and melted Swiss cheese. This comfort food recipe is a keeper!
Provided by Stacie
Categories Side Dishes
Time 1h5m
Number Of Ingredients 6
Steps:
- Boil potatoes for 20 minutes. Drain and set aside to cool.
- While the potatoes are cooking, add bacon and onion to a hot skillet over medium heat. Cook for 10 to 12 minutes or until bacon is cooked and onions are softened and starting to caramelize. Remove from heat.
- Preheat oven to 325F. Spray a 2 quart casserole dish with cooking spray.
- Spread potatoes in the casserole dish to cover the bottom. Top evenly with onion and bacon mixture. Pour ranch dressing evenly over top and then sprinkle with Swiss cheese.
- Bake for about 22 to 25 minutes or until cheese is melted and starting to brown. Serve hot.
Nutrition Facts : Calories 376 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 22 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 466 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
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4.6/5 (21)Calories 335 per servingCategory Side Dish
- Wash the potatoes then cut them into cubes. Make sure they're all roughly the same size so that they all cook at the same time. Place the potatoes in a pot and fill it with water, enough to completely cover the potatoes. Salt the water and cook the potatoes until they're fork tender, but not completely cooked through, about 10 minutes. Drain the potatoes.
- Preheat your oven to 425 F degrees. Spray a baking sheet or casserole dish with cooking spray.
- You can do this step right in the casserole dish or in a bowl and then add them to the casserole dish. To the potatoes add the olive oil, ranch mix, dill, thyme, oregano, pepper and toss well.
- Bake uncovered for about 30 to 40 minutes or until the potatoes are golden brown. Remove the baking dish from the oven and top them with the shredded cheeses. Place the baking dish back in the oven and bake for another 5 minutes just until the cheese melts.
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- In a large bowl, combine the dressings, sour cream, chives, bacon, potatoes and 1/2 cup of the cheese.
- Remove foil and stir. Turn oven temperature to 400 degree F. Return pan to the oven and bake for 15 minutes. Sprinkle remaining 1 cup of cheese over the potatoes. Bake for an additional 5-10 minutes or until cheese is melted and bubbly.
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5/5 Category Breakfast & BrunchCuisine AmericanTotal Time 55 mins
- Spread potatoes on the baking pan. Spray with the cooking spray and add salt and pepper, to taste. Cover with foil and bake for 40 minutes.
- When finished, remove from oven and pour potatoes into a greased casserole dish. Add cheese, crumbled bacon, dressing and jalapeño.Mix well and bake for another 10 minutes, until cheese is melted. Remove from oven and top with chopped green onion.
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- Add the potatoes to a baking dish along with the butter, dried onion flakes, dried parsley, salt and pepper. Stir together to mix, cover the baking dish with some aluminum foil and pop it in the oven for 30 minutes.
- After 30 minutes, remove the foil, stir the potatoes a little and pop them back in the oven uncovered for an additional 30 minutes. Make sure to stir them half way through the last 30 minutes.
- Remove the potatoes from the oven, spoon the ranch dressing over the potatoes (I kind of drizzle it over them) then scatter the bacon over that and top it with the cheese. Pop it back in the oven for 5 to 6 minutes or until the cheese has fully melted.
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5/5 (2)Total Time 1 hr 15 minsCategory Side DishCalories 388 per serving
- In a large mixing bowl toss potatoes with olive oil, salt and pepper. Spread onto prepared baking dish. Bake in preheated oven 20 minutes, then remove from oven and toss*.
- Return to oven bake 20 minutes longer, remove and toss. Return to oven and bake until golden and edges are crisp, about 15 minutes longer.
- Move potatoes closer to center so there isn't lots of extra space between them, sprinkle evenly with cheddar then return to oven and bake several minutes longer just until cheese has melted.
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Cuisine AmericanTotal Time 45 minsCategory Side DishCalories 589 per serving
- Cut potatoes into bit sized pieces and place in a large mixing bowl. Drizzle with olive oil and toss to coat. Add ranch seasoning and toss again to coat.
- Place potatoes on a greased baking sheet. Bake for 20 minutes. Remove from oven and top with cheese and bacon. Cook for an addition 10-15 minutes or until cheese is melted and potatoes are tender and crispy.
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5/5 (2)Total Time 1 hrCategory Side DishCalories 235 per serving
- Place potatoes in a large bowl or a ziplock bag and drizzle them in 3 tablespoons of avocado oil. Toss the potatoes until evenly coated, then add the ranch seasoning, salt and pepper. Toss again until the potatoes are evenly coated.
- Bake at 425 degrees for about 20 minutes, or until the edges of the potatoes begin to brown. Using a spatula, turn the potatoes and cook for another 15-20 minutes so the other side can brown.
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5/5 (3)Total Time 1 hrCategory Side DishCalories 247 per serving
- Bring a large saucepan of water with 1 tablespoon of salt to a boil. Add potatoes; cook 10 minutes. Drain potatoes. (See Tips 5 and 6)
- Rinse and dry pan used to boil potatoes. Return cooked potatoes to pan. Add ranch dressing, garlic powder, paprika, pepper, 3/4 cup of shredded cheese and bacon. Stir to combine. Transfer potatoes to prepared casserole dish. Bake uncovered at 400°F for 40 minutes.
- Remove potatoes from oven. Sprinkle on the remaining 3/4 cup of shredded cheese. Return to 400°F oven for 5 minutes or until cheese is melted and bubbly.
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From recipes.net
Cuisine AmericanCategory SaladServings 6Total Time 45 mins
- Bring to a boil over medium-high heat, hen reduce the heat to medium. Allow to boil for 10 minutes until the potatoes are fully tender.
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5/5 (1)Category Side DishCuisine AmericanTotal Time 35 mins
- Peel your potatoes and cut them into halves. Add them to a pot and cover them with water. Boil them over high heat until they're easily pierced with a knife (about 15-20 minutes after they start boiling).
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- Drain the potatoes thoroughly (I let them sit in a colander in the sink for a few minutes and give them a good shake). This step is important.
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