Cheesy Bacon Ranch Potato Stuffing Recipe

Cheesy Bacon Ranch Potato Stuffing Recipe
Cheesy Bacon Ranch Potato Stuffing Recipe photo by Taste of Home
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Cheesy Bacon Ranch Potato Stuffing Recipe

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My family and I have been making this delicious holiday stuffing recipe for many years—it's a real crowd pleaser for kids of all ages. This stuffing is so delicious that no gravy is required! —Sandra Dombek, Camillus, New York
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.

Ingredients

  • 3-1/3 cups cubed potato dinner rolls, divided
  • 6 cups mashed potatoes (with added milk and butter)
  • 2/3 envelope ranch salad dressing mix
  • 2 medium celery ribs, finely chopped
  • 1 cup sliced baby portobello mushrooms
  • 5 bacon strips, cooked and crumbled
  • 1-1/3 cups shredded Monterey Jack cheese
  • Chopped green onions, optional

Directions

Preheat oven to 350°. On an ungreased 15x10x1-in. baking pan, bake cubed rolls until toasted, 7-10 minutes. Meanwhile, stir dressing mix into mashed potatoes.
Fold in 2 cups cubed rolls, celery, mushrooms and bacon. Transfer to a greased 13x9-in. baking dish; top with remaining cubed rolls. Place pan on a baking sheet. Bake, uncovered, 35 minutes. Sprinkle with cheese; bake until cheese is melted and top is golden brown, 5-10 minutes longer. If desired, top with green onions. Yield: 16 servings.
Originally published as Cheesy Bacon Ranch Potato Stuffing in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

3/4 cup: 156 calories, 7g fat (4g saturated fat), 20mg cholesterol, 473mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.

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  • 3-1/3 cups cubed potato dinner rolls, divided
  • 6 cups mashed potatoes (with added milk and butter)
  • 2/3 envelope ranch salad dressing mix
  • 2 medium celery ribs, finely chopped
  • 1 cup sliced baby portobello mushrooms
  • 5 bacon strips, cooked and crumbled
  • 1-1/3 cups shredded Monterey Jack cheese
  • Chopped green onions, optional
  1. Preheat oven to 350°. On an ungreased 15x10x1-in. baking pan, bake cubed rolls until toasted, 7-10 minutes. Meanwhile, stir dressing mix into mashed potatoes.
  2. Fold in 2 cups cubed rolls, celery, mushrooms and bacon. Transfer to a greased 13x9-in. baking dish; top with remaining cubed rolls. Place pan on a baking sheet. Bake, uncovered, 35 minutes. Sprinkle with cheese; bake until cheese is melted and top is golden brown, 5-10 minutes longer. If desired, top with green onions. Yield: 16 servings.
Originally published as Cheesy Bacon Ranch Potato Stuffing in Taste of Home Christmas Annual Annual 2018

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