Last week, I was walking through the grocery store when I noticed their 10 lb bag of potatoes on sale. I grabbed one and that night, made my Mississippi mud potatoes! Huge hit! Fast forward a few days later, I still had tons of potatoes left in that bag. Since my family loves their potato sides, I decided to change things up and make this cheesy ranch version.
After the potatoes were tender from cooking in the oven, I put the sour cream/ranch sauce on top, sprinkled a little cheese, and baked for a bit longer. The end result was fabulous! Packed with flavor, the perfect side dish, and quick to prep…..I’d call that a success!
Leftovers are just as yummy!! Garnish with some bacon and you have a side dish that your family will love!!
- 7 potatoes, peeled and diced
- 1/4 cup butter, cut into pieces
- 1 cup sour cream
- 1 packet ranch dressing mix
- 1 cup cheddar cheese, shredded
- Bacon bits, if desired
- Preheat oven to 325 and grease an 11 x 7 baking pan.
- Place diced potatoes into pan and evenly dot butter on top.
- Cover pan with tin foil and place in oven to bake for about 1 hour, or until tender.
- In a small bowl, combine the sour cream and ranch dressing mix.
- After potatoes have baked for an hour, remove foil and spoon sauce evenly on top.
- Sprinkle with cheese.
- Place pan back into oven and bake an additional 15 minutes.
- Add some crumbled bacon if desired and serve!!