Prepare to elevate your side dish game to legendary status with these incredibly indulgent Cheesy Bacon Ranch Potatoes! This casserole takes tender, fluffy potatoes and smothers them in a rich, creamy, and gloriously cheesy sauce, bursting with the irresistible flavors of bacon and ranch. It’s the ultimate comfort food experience, perfect for potlucks, holiday dinners, or simply when you crave a hearty, satisfying side that will steal the show.

Why I Love This Recipe

This recipe is an absolute dream for anyone who loves potatoes, cheese, and bacon! What I love most is the sheer decadence and flavor payoff for such a straightforward preparation. The potatoes become wonderfully tender, acting as the perfect sponge for that rich, creamy sauce. The combination of cheddar and mozzarella creates an unparalleled gooey, stretchy, and satisfying cheesy experience.

And then there’s the bacon and green onions! They add layers of smoky, savory, and fresh flavors that truly make this dish sing. The ranch-inspired seasoning (from garlic powder and onion powder combined with sour cream) makes it universally appealing and incredibly addictive. It’s a fantastic make-ahead option, minimizing last-minute fuss, and it always gets rave reviews. This dish proves that sometimes, the simplest combinations are the most satisfying!

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Ingredients:

• 4 large russet potatoes, peeled and cubed
• 1 cup sour cream (full-fat for best results)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked and crumbled bacon (about 6-8 slices cooked crispy)
• 1/2 cup sliced green onions (plus more for garnish)
• 1/4 cup butter, melted (unsalted preferred)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Optional: additional sliced green onions and crumbled bacon for garnish

Swaps and Notes

• Potatoes: Russet potatoes are ideal for their fluffy interior. Yukon Gold potatoes could also be used for a slightly waxier texture. Cut cubes roughly 1-inch in size for even cooking.
• Sour Cream: Full-fat sour cream provides the richest, creamiest base. Full-fat plain Greek yogurt can be substituted for a tangier, slightly lighter sauce.
• Cheeses: The combination of cheddar and mozzarella offers both flavor and excellent melt. You can add a touch of grated Parmesan or Monterey Jack for more complexity.
• Bacon: Cooked and crumbled bacon is key. Cook it crispy for best texture. Pre-cooked bacon bits can be used in a pinch, but fresh-cooked bacon is superior.
• Green Onions: Add a fresh, mild oniony bite and color. Chives can be used for a milder flavor.
• Butter: Unsalted melted butter is preferred to control saltiness.
• Seasoning: Garlic powder and onion powder create a “ranch-like” flavor profile with the sour cream. You can also add a pinch of dried dill or a ranch seasoning packet for an even more pronounced ranch flavor.
• Salt and Pepper: Adjust to taste, remembering bacon and cheese contribute saltiness.

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Instructions:

Making these Cheesy Bacon Ranch Potatoes is straightforward, starting with cooking the potatoes and then assembling the casserole.

1. Cook Potatoes: In a large pot, add the cubed russet potatoes. Add enough cold, salted water to cover them by about an inch. Bring to a boil over high heat. Cook until the potatoes are tender when pierced with a fork, about 10-12 minutes. Be careful not to overcook them until they’re mushy. Drain the potatoes thoroughly and set them aside.
2. Prepare Cheese Mixture: While the potatoes are cooking, in a large mixing bowl, combine the 1 cup sour cream, 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, 1/2 cup cooked and crumbled bacon, 1/2 cup sliced green onions, 1/4 cup melted butter, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper to taste. Stir until all ingredients are well mixed and the cheese is somewhat incorporated (it will melt fully in the oven).
3. Combine Potatoes and Sauce: Gently fold the cooked, drained potatoes into the large bowl with the cheese mixture. Stir carefully until all the potato cubes are evenly coated with the rich, cheesy sauce.
4. Transfer & Bake: Transfer the cheesy potato mixture into a greased 9×13-inch baking dish. Spread it evenly across the dish. Bake in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is bubbly, the sauce is warm and creamy, and the top is golden brown. For a crispier topping, you can briefly place it under the broiler for 2-3 minutes (watch very carefully!).
5. Garnish & Serve: Let the baked potatoes cool slightly for about 5 minutes before serving (the cheese will be very hot!). Garnish with additional sliced green onions and crumbled bacon, if desired, for extra freshness and appeal. Serve warm and enjoy!

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Pro Tip:

To ensure your potatoes don’t get soggy, make sure to drain them very thoroughly after boiling. Any excess water will thin out your creamy sauce. Also, crisping your bacon well ensures those delightful little crunchy bits throughout the casserole.

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Serving Suggestions and Pairings

These Cheesy Bacon Ranch Potatoes are a hearty and satisfying side dish that can easily steal the show from the main course.

• Roasted Meats: Perfect with roasted chicken, pork loin, ham, or meatloaf.
• Barbecue: An excellent addition to any barbecue or cookout spread.
• Holiday Meal: A fantastic, crowd-pleasing alternative to traditional mashed potatoes or potato salads for holidays.
• Potluck Favorite: Guaranteed to be a hit at any potluck or family gathering.
• Other Cheesy Dishes: If you love cheesy comfort food, consider this alongside other crowd-pleasers like Sausage Green Bean Potato Casserole for a hearty meal, or a warm dip like This Crockpot Nacho Dip Is the Reason I Never Have Leftovers.

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Storage and Leftover Tips

This potato casserole makes for fantastic leftovers, often tasting even better the next day!

• Storage: Store any leftover Cheesy Bacon Ranch Potatoes in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken considerably as it cools.
• Reheating: To reheat, gently warm individual portions in the microwave, adding a splash of milk or broth if the sauce has become too thick to loosen it. For larger portions, reheat in an oven at 300°F (150°C), covered with foil, until heated through. Uncover for the last few minutes if you want to re-crisp the top.
• Freezing: This casserole can be frozen. Once completely cooled, freeze in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.

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More Recipes You Will Love

If you loved the cheesy, comforting, and hearty nature of this potato dish, you’ll definitely want to explore some of these other fantastic recipes:

• For another fantastic hearty and easy-to-make casserole, check out Sausage Green Bean Potato Casserole.
• If you’re a fan of super cheesy dips, don’t miss This Crockpot Nacho Dip Is the Reason I Never Have Leftovers.
• For a different take on cheesy comfort food, consider How I Turned a Classic Sandwich Into the Ultimate Cheesy Hot Dip.
• And for a truly easy and satisfying weeknight meal, my This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut is always a hit.

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Final Thoughts

These Cheesy Bacon Ranch Potatoes are a true testament to the power of simple ingredients creating truly delicious comfort food. They’re incredibly flavorful, wonderfully cheesy, and utterly satisfying, making them a perfect addition to any meal or gathering. Dive into this incredibly decadent side dish, and prepare for it to become a new family favorite!

What’s your favorite secret ingredient for making baked potatoes extra special? Share your ideas in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.