Loaded Potato Ranch Casserole

Ingredients:

• 2 lbs red or russet potatoes, washed and cubed (peeling optional)

• 1 cup sour cream

• 1 packet ranch seasoning mix (or 2–3 Tbsp homemade ranch mix)

• 1 ½ cups shredded cheddar cheese (divided)

• ½ cup cooked and crumbled bacon (or more!)

• 2 green onions, chopped

• Salt and pepper to taste

• Optional: ¼ cup milk or cream for extra creaminess

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Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 casserole dish.

2. Boil potatoes in salted water for 10–15 minutes, just until fork-tender. Drain well.

3. In a large bowl, mix together sour cream, ranch seasoning, half of the shredded cheese, half of the bacon, and chopped green onions (reserve a bit for topping). Stir in potatoes gently. Add salt and pepper if needed.

4. Transfer the mixture to the greased casserole dish. Sprinkle remaining cheese and bacon on top.

5. Bake uncovered for 20–25 minutes or until bubbly and golden on top.

6. Garnish with extra green onions before serving.

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Tips:

• You can add cooked, chopped chicken or ham to turn it into a main dish.

• Swap sour cream for Greek yogurt for a lighter version.

• Try it with pepper jack or Monterey Jack for a little spice!

Comments

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