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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a favorite from a local sports bar, only made in a larger quantity to serve as a whole side for the family at dinner. Basically, take whatever you like on a baked potato and use it in this recipe. I like Monterey jack cheese, but just cheddar is great too. It's real simple! Ingredients:
4 -5 large russet potatoes |
3 tablespoons butter |
1 cup cheddar cheese, shredded |
1 cup monterey jack cheese, shredded |
3 slices bacon |
3 -4 green onions, chopped |
1/2-1 cup sour cream |
1/2 cup ranch dressing |
1 teaspoon garlic powder |
salt & pepper, to taste |
pam cooking spray |
Directions:
1. Scrub potatoes, removing any bad spots.
2. Boil until just fork tender, about 20 minutes.
3. Chop the bacon slices and fry or microwave until cooked. Set aside.
4. Drain potatoes and preheat oven to 350°F.
5. Let cool a little, but while somewhat hot, with skins on, cut into cubes, or bite size pieces. Place in a large bowl.
6. Add the butter, Monterey jack cheese, bacon, sour cream, salt, pepper, and garlic powder to the potatoes in the bowl. Stir to combine.
7. Spray a 2 deep casserole dish, mainly on the sides, with the Pam.
8. Drizzle all the ranch dressing on the bottom of the dish, coating the entire bottom. I use homemade ranch dressing from scratch, but Hidden Valley is awesome or use whatever you prefer.
9. Add the potato mixture into the casserole dish, forming an even layer.
10. Sprinkle the cheddar cheese and green onions on top.
11. Bake until cheese is nice and bubbly, or about 15 minutes.
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