These potatoes are total comfort food! You get bite size potato portions covered with melty cheddar and they're finished with crisp bacon, creamy ranch and fresh green onions. Who could resist?
Servings: 6
Prep20 minutesminutes
Cook55 minutesminutes
Ready in: 1 hourhour15 minutesminutes
Ingredients
6slicesbacon,cooked and crumbled or chopped it bits
2lbsrusset potatoes,scrubbed and rinsed, cut into 3/4-inch cubes (about 7 cups)
Preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick cooking spray.
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.
Remove from oven and drizzle with ranch dressing, top with bacon and green onions. Serve immediately.
Notes
For the light ranch dressing: In a mixing bowl stir together 1 (5.3 oz) container plain Greek yogurt, 2 Tbsp full fat mayo, 2 Tbsp milk, 1 tsp lemon juice, 1 1/2 tsp dried parsley, 1/4 tsp dried dill, 1/4 tsp onion powder, 1/8 tsp garlic powder, S & P to taste. Or try with my traditional ranch recipe HERE.*A thin metal spatula works best to flip so you can break the few potatoes that stick away from pan.