°3 lbs russet potatoes (washed and cubed – peeling optional)
°4 tbsp olive oil
°½ tablespoon dried minced onion (or ½ cup finely diced white or yellow onion)
°½ tsp each, salt and pepper
°6 slices bacon (crispy and crumbled or chopped)
°⅔ cup sour cream (or Greek yogurt or mayo)
°4 oz cream cheese (softened, at room temperature)
°1 ½ cups cheddar cheese (grated, or use colby-jack or a combo with monterey jack or mozzarella)
°1 package ranch dressing mix
°2 tsp dried parsley (optional garnish)
Preheat your oven to 400°F (205°C) and grease or line your 9×13 baking dish with foil.
Place the cubed potatoes on your prepared baking dish and drizzle with olive oil. Add the chopped dried onion, salt and pepper, then toss to coat well with the oil. Cover with a sheet of aluminum foil.
3 lb russet potatoes, 4 tbsp olive oil, ½ tbsp dried sliced onion, ½ tsp each, salt and pepper
Roast the potatoes at 400°F (205°C) for 30 minutes covered, then remove the foil and continue roasting your cubed potatoes for another 25-30 minutes or until tender. potatoes are fork tender.
Crisp your bacon in a large skillet or nonstick skillet over medium-high heat, drain when done, then chop or crumble it.
Bacon slices 6
In a medium-sized mixing bowl, combine sour cream (or Greek yogurt, or mayo) with softened cream cheese, shredded cheddar cheese, crumbled bacon, ranch mix, and parsley.
⅔ cup sour cream, 4 ounces cream cheese, 1 ½ cups cheddar cheese, 2 teaspoons dried parsley, 1 package ranch dressing mix
Toss tender roasted potatoes with cheese mixture until evenly distributed, then leave uncovered and return to oven. Cook for an additional 5-10 minutes.
Remove from the oven once cooked and let cool for about 5 minutes before serving.