Cheesy Bacon Ranch Potatoes
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- ingredients
- 1 1/2 cups cheddar cheese shredded
- instructions
- 2 tbs sour cream
- 2 lbs red bliss potatoes cut in chunks
- 1/4 upbuttermilk ranch dressing (the stuff in the bott
- 2 tbs russian or thousand island dressing
- 2 tbs minced fresh chives or 1 tbs dehydrated
- 5 slices crisp cooked bacon diced
- 2 green onions chopped finely for garnish
- preheat oven to 350 degrees f. spray or grease an
- in a large bowl combine the dressings, sour cream, chives, bacon, potatoes and 1/2 cup of the cheese.
- place potato mixture in prepared pan. cover with a
- remove foil and stir. turn oven temperature to 400
- remove from oven and garnish with green onion.
- makes 6-8 servings. nutrition info will be based o it's calorie and fat packed--which is why it's so goooooood).
- *about the pan size--if you want crispier potatoes use the 13 x 9 pan. if you want softer potatoes, use an 11 x 7 or as i did an 8 x 8 deep square baker. bake times are the same for all pans. cook times are for a conventional oven. a halogen oven would cook in half the time.
- Carbohydrate 147.695336162142 g
- Cholesterol 216.309375175748 mg
- Fat 69.4747586914695 g
- Fiber 15.4221410125794 g
- Protein 67.0817291276775 g
- Saturated Fat 43.6813215969037 g
- Serving Size 1 1 (1127g)
- Sodium 1292.85171043943 mg
- Sugar 132.273195149563 g
- Trans Fat 3.94626123327056 g
- Calories 1462 calories
INSTRUCTIONS Preheat oven to 350 degrees F. Spray or grease an 13 x 9-inch baking pan* In a large bowl, combine the dressings, sour cream, chives, bacon, potatoes and ½ cup of the cheese. Place potato mixture in prepared pan. Cover with aluminum foil and bake for 60 minutes. 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. Remove from oven and garnish with green onion. Makes 6-8 servings. Nutrition info will be based on 8 side dish portions (no matter what, it's calorie and fat packed--which is why it's so goooooood). *About the pan size--if you want crispier potatoes, use the 13 x 9 pan. If you want softer potatoes, use an 11 x 7 or as I did an 8 x 8 deep square baker. Bake times are the same for all pans. Cook times are for a conventional oven. A halogen oven would cook in half the time.
