The original Ranch Potatoes recipe is very good but for the perfect potato side dish, I think this Souped Up Ranch Potatoes recipe can’t be beaten!
The original Ranch Potatoes were only potatoes coated with oil and then Ranch Dressing and roasted in the oven.
This version is a casserole dish that combines cubed potatoes with a ranch/cream of mushroom soup sauce, cheese, and bacon.
Those ingredients alone should be enough to hint that this recipe is pretty good.
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You'll kick regular Ranch Potatoes to the curb once you try this souped up version!
- 8-10 medium potatoes
- 1 can of condensed cream of mushroom soup 1 ½ cups milk
- 1 envelope dry ranch dressing mix
- 2 cups shredded cheddar cheese divided
- Salt and pepper to taste
- 6 bacon slices cooked until crispy and crumbled
- Preheat your oven to 350 degrees F. Spray a 9x13 casserole with cooking spray.
- Cut the potatoes into 1/2 cubes. Place them in a large pot and cover with water. Bring to a boil over high heat. Cook for 10-12 minutes or until the potatoes are almost tender. Drain.
- Grease a 13×9 inch casserole dish.
- In a mixing bowl combine the cream of mushroom soup, milk, ranch dressing, 1 cup of the cheese, and salt and pepper to taste.
- Pour the mixture over potatoes in the casserole dish.
- Sprinkle the remaining cup of cheese and the crumbled bacon over the top.
- Place into the oven and bake uncovered for 25-30 minutes or until the potatoes are tender.
Enjoy these Souped Up Ranch Potatoes!
Up Next:
Five Minute Microwaved Mashed Potatoes
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