INGREDIENTS :
2 1/2 pounds yukon gold potatoes, or red potatoes, cut into 1 1/2" cubes - unpeeled
6 ounces bacon, chopped
3 tablespoons ranch seasoning
2 cups cheddar cheese, shredded
2 tablespoons olive oil
salt, to taste
black pepper, to taste
To Garnish:
sour cream
chives
INSTRUCTIONS :
Preheat oven to 425°F
Placed cubed potatoes in large pot. Fill pot with water covering potatoes by one inch. Cover pot and bring to a boil. Remove lid and turn water to medium low, simmering for 8-10 minutes.
Drain potatoes well and transfer them to casserole dish. Sprinkle potatoes with your ranch seasoning evenly and drizzle olive oil over potatoes. Then spread chopped bacon and cheese over potatoes.
Place back in oven for 45 minutes, stirring every 10 minutes.
When potatoes are done, remove from oven. Season with salt and pepper to taste and then sprinkle evenly with cheese. Place them back in the oven until cheese is melted, 3-4 minutes.
If desired, garnish with chives and sour cream.
2 1/2 pounds yukon gold potatoes, or red potatoes, cut into 1 1/2" cubes - unpeeled
6 ounces bacon, chopped
3 tablespoons ranch seasoning
2 cups cheddar cheese, shredded
2 tablespoons olive oil
salt, to taste
black pepper, to taste
To Garnish:
sour cream
chives
INSTRUCTIONS :
Preheat oven to 425°F
Placed cubed potatoes in large pot. Fill pot with water covering potatoes by one inch. Cover pot and bring to a boil. Remove lid and turn water to medium low, simmering for 8-10 minutes.
Drain potatoes well and transfer them to casserole dish. Sprinkle potatoes with your ranch seasoning evenly and drizzle olive oil over potatoes. Then spread chopped bacon and cheese over potatoes.
Place back in oven for 45 minutes, stirring every 10 minutes.
When potatoes are done, remove from oven. Season with salt and pepper to taste and then sprinkle evenly with cheese. Place them back in the oven until cheese is melted, 3-4 minutes.
If desired, garnish with chives and sour cream.
