Ingredients
- 2 pounds russet potatoes peeled and cubed
- 3 tablespoons butter melted (or use bacon fat)
- Salt and pepper to taste
- 3/4 cup sour cream
- 1 packet dry ranch seasoning mix (1 ounce)
- 8 slices bacon cooked and chopped
- 2 cups shredded cheddar cheese divided
- Green onions diced (optional)
Instructions
- Preheat the oven to 400°F. Lightly coat a baking dish with cooking spray.
- Toss the cubed potatoes with melted butter (or bacon fat), salt, and pepper. Spread them evenly in the baking dish and cover with aluminum foil.
- Bake the potatoes for 40 to 50 minutes until they are tender. Meanwhile, in a bowl, mix the sour cream with the dry ranch seasoning, half of the chopped bacon, and 1 cup of shredded cheddar cheese.
- Remove the foil from the baking dish and gently fold the sour cream mixture into the warm potatoes. Sprinkle the remaining cheddar cheese and bacon on top.
- Return to the oven and bake uncovered for 5 to 7 minutes until the cheese is melted and bubbly. Garnish with diced green onions if desired, then serve warm.