Description
Creamy, cheesy potatoes loaded with bacon make an irresistibly addictive side dish!
Ingredients
Scale
- 5 lbs Russet Potatoes, peeled and cubed
- 1 (8 ounce) package Cream Cheese, softened
- 1 cup Sour Cream
- 1/2 cup Butter, melted
- 1 (1 ounce) package Ranch Dressing Mix
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 lb Bacon, cooked and crumbled
- 2 cups Shredded Cheddar Cheese, divided
- 1/4 cup Chopped Green Onions, for garnish (optional)
Instructions
- Prepare the Potatoes: Peel and cube the potatoes into roughly 1-inch pieces. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain thoroughly.
- Create the Creamy Base: Return the drained potatoes to the pot. Add the softened cream cheese, sour cream, melted butter, Ranch dressing mix, garlic powder, onion powder, salt, and pepper.
- Combine and Mash: Using a hand mixer or potato masher, mash the potatoes and combine all ingredients until smooth and creamy. Taste and adjust seasonings as needed.
- Add Cheese and Bacon: Add the cooked and crumbled bacon and 1 1/2 cups of the shredded cheddar cheese to the potato mixture. Gently fold in until evenly distributed.
- Bake (Optional): Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Pour the potato mixture into the dish and spread evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the potatoes are heated through.
- Serve: Let cool for a few minutes before serving. Garnish with chopped green onions, if desired. Serve hot.
Notes
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
- Add some veggies: Mix in cooked broccoli florets, chopped bell peppers, or sautéed onions.
- Use different cheese: Experiment with Monterey Jack, Pepper Jack, or Colby Jack.
- Make it ahead: Prepare ahead and store in the refrigerator for up to 24 hours. Add the cheese topping before baking.
- Slow Cooker Option: Combine all ingredients (except cheese topping) in a slow cooker. Cook on low for 4-6 hours, or until potatoes are tender. Stir in cheese topping during the last 30 minutes.
- Individual Servings: Spoon into muffin tins for individual servings. Bake until golden brown and bubbly.
- Bacon Alternatives: Substitute with cooked and crumbled sausage or ham.
- Healthier Version: Use light cream cheese, low-fat sour cream, and turkey bacon.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.
- Freezing Instructions: Freeze in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Serving Suggestions: Pairs well with grilled steak or chicken, roasted pork loin, BBQ ribs, meatloaf, or pulled pork sandwiches.
- Prep Time: 15 minutes
- Cook Time: 35 minutes