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Ranch Potato Casserole

 Ranch Potato Casserole
My daughter urged me to send in the recipe for this casserole. I make it often, and it's especially good in place of baked potatoes when you're having barbecued pork chops, steak of chicken. We operate a busy fruit farm. I cook every day for my family, so I appreciate this dish for another reason—I can put it together a day ahead and bake it just before we're ready to eat.
8 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

  • 6 to 8 medium red potatoes (about 2 to 2-1/2 pounds)
  • 1/2 cup sour cream
  • 1/2 cup prepared ranch-style dressing
  • 1/4 cup bacon bits or crumbled cooked bacon
  • 2 tablespoons minced fresh parsley
  • 1 cup (4 ounces) shredded cheddar cheese
  • TOPPING:
  • 1/2 cup (2 ounces) shredded cheddar cheese
  • 2 cups coarsely crushed cornflakes
  • 1/4 cup butter, melted

Directions

  • Cook the potatoes until tender; quarter (leaving skins on if desired)
  • and set aside.
  • Combine the sour cream, dressing, bacon, parsley and 1 cup cheese.
  • Place potatoes in a greased 13-in. x 9-in. baking dish. Pour sour
  • cream mixture over potatoes and gently toss. Top with 1/2 cup of
  • cheese. Combine cornflakes and butter; sprinkle over top. Bake at
  • 350° for 40-45 minutes. Yield: 8 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 329 calories, 23 g fat (11 g saturated fat), 53 mg cholesterol, 481 mg sodium, 21 g carbohydrate, 2 g fiber, 9 g protein.