Crack Potatoes
74 Comments
Posted: 09/04/19
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These potatoes with bacon, ranch and cheese are a quick and easy side dish recipe perfect for the weeknight. They only require five ingredients – potatoes, butter, bacon bits, ranch dressing and cheese!
If you need an easy side dish I think you’re going to love these! Tender potatoes flavored with ranch and topped with melty cheese and bacon. Oh, and did I mention there’s very little prep work? You don’t even have to peel the potatoes!
It’s seriously easy – bake the potatoes, top them with cheese, bacon, and cheese and it’s ready to go. Serve them with this cheesy meatloaf, baked pork chops, baked chicken – you name it, these are the perfect side dish!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Contents
show
Ingredients Needed
- potatoes
- butter
- real bacon bits
- ranch dressing
- shredded cheese
Steps to Prepare
- Bake the potatoes – place the potatoes in a baking dish. Top them with the cubed butter and bacon bits. Cover the dish with foil and bake the potatoes at 400 degrees F for one hour or until they are fork-tender.
- Add the cheese and dressing – uncover the dish and cover the potatoes with the ranch dressing and sprinkle the cheese over the top. Stir the potatoes and then bake them for five more minutes or until the cheese is melted.
Helpful Tools
- knife
- 8×8″ baking dish
- tin foil
Can I double this recipe?
Yes, you can easily double the recipe and bake it in a 9×13 baking dish instead and serve a crowd!
How do I store leftovers?
Whether you are freezing them or keeping them in the fridge, store the potatoes in an airtight container.
You can freeze these potatoes! Assemble and bake the potatoes as instructed and then cool it completely. You can freeze them in the baking dish just be sure to tightly cover it with plastic wrap and a lid. Or you can portion them out to smaller freezer-safe containers for smaller servings.
As long as you store them in an airtight container, these potatoes should keep well for three to five days in the refrigerator. If frozen, they should keep for two months.
Reheating Tips!
To reheat, either pop them in the microwave or you can heat them in a low oven until warmed through.
More of our favorite Potato Side Dishes!
We love potatoes around here and often make side dishes with them. Here are a few of our favorite potato side dish recipes we know you will love!
Make it a Meal!
Wondering what to serve with these potatoes? Here are a few recipes we love with them!
- Instant Pot Ribs
- Parmesan Crusted Pork Chops
- Barbecued Chicken Drumsticks
- Sweet and Sour Meatballs
- Garlic Baked Pork Chops
- Air Fryer Chicken Legs
I’d love it you would rate this recipe!! A five-star rating will make my day!
Don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Crack Potatoes
These potatoes are layered with ranch, cheese and bacon for a quick and easy side dish! Make this cheesy bacon ranch potato recipe for dinner tonight!
Ingredients
- 3 lb potatoes washed and cubed
- 4 tbsp butter cubed
- 1/4 c. Real Bacon Bits
- 1/4 c. ranch dressing
- 1/2 c. cheese
Instructions
- Preheat oven to 400 degrees F.
- Put prepared potatoes in an 8 x 8 in. glass dish. Put butter cubes on top of potatoes. Sprinkle bacon bit on top. Cover with aluminum foil and bake in preheated oven for 1 hour or until potatoes are fork tender.
- Take potatoes out of oven and top with ranch dressing and cheese. Stir. Put back in oven until cheese is melted about 5 minutes.
Video
Nutrition Information
Serving: 1, Calories: 373kcal (19%), Carbohydrates: 29g (10%), Protein: 14g (28%), Fat: 22g (34%), Saturated Fat: 11g (69%), Cholesterol: 53mg (18%), Sodium: 489mg (21%), Potassium: 1011mg (29%), Fiber: 5g (21%), Vitamin A: 435IU (9%), Vitamin C: 26.2mg (32%), Calcium: 216mg (22%), Iron: 7.6mg (42%)
Rita says
Making this for the second time in a week! Thank you!
Julie Evink says
Wonderful to hear Rita! Thanks so much for commenting and rating the recipe!
Linda Ferland says
These are yummy! Thanks.
Julie Evink says
So glad you are enjoying them Linda! Thank you for commenting and rating the recipe!
Sandy says
If I am going to freeze this for a later date, do I add the ranch and cheese prior to freezing? If not, would I add it after I reheated the potatoes?
Julie Evink says
I would freeze without and add it before you bake.
Deanna says
One of my fam’s favs now!
Julie Evink says
So glad you enjoyed it Deanna! Thanks for commenting and rating the recipe!
Fourkids says
It is my family’s new favorite potato recipe. It was recently requested to go with steak dinner.
Julie Evink says
Awesome to hear!! Thanks for commenting and rating the recipe!
Samantha says
What kind of ranch dressing did you use? Homemade or prebought?
Julie Evink says
Just a premade bottle from the store.
Karen Mills says
I made this and we really liked it. I would like to make this to take to a pot luck but would need to probably make 3 or 4 times the recipe. Would like to take it in a crock pot to keep warm, but I also would like to keep the crispy texture created when baking. Any ideas?
Julie Evink says
Using a crock pot will work but it won’t be as crispy. I’m not sure how to get them crispy. Maybe bake them and then put them in the crock pot and keep it warm while serving?
Karen says
Thanks, that’s what I was thinking. I’ll try it and let you know. May put some paper towels on the top to absorb any moisture.
Julie Evink says
That’s a great idea!
Marla says
Do you use ranch dressing from the bottle or the powder in the packet!
Michelle Sperr says
Hi Marla – I use a ranch dressing for this recipe. Thanks for asking!
Diane Morris says
Is it ok to peel the potatoes? Not much for potato skins.
Julie Evink says
Yes that should work fine!
MsLori says
I make this recipe all the time
I make salt potatoes: on stove
Drain and place in a buttered slow cooker
Pour on Ranch dressing/ cheese/ bacon
Slow cook for an hour
Optional toppings
Green onions
Sautéed mushrooms
Peppers/broccoli
Whatever you want
Julie says
Glad you enjoy this one!
Marla LaRhette says
I’ve made these twice now and the only change I made both times was to add some chopped scallions on top when putting back in oven for a few minutes to melt the cheese. OMG this dish is so flavorful, it’s going to be in my go to recipe collection. Thanks for sharing your recipe with us.
Julie says
You’re welcome! I’m so glad you loved it!
Jane says
Crack potatoes are addictive – goes with so many main dishes. I use any leftovers, if there are any, with scrambled eggs for brunch. I cook up real bacon instead of using bacon bits. Yum!
Julie says
That all sounds delicious! I’m so glad you love these, Jane!
Alison says
Made this tonight and it was a hit with my crowd of 16. I will definitely be making this agsin
Julie says
Awesome! I’m so glad you all enjoyed it!
Sarah says
Does 3 lbs of potatoes really fit in an 8×8 pan? Also, if I have a non stick pan, do I need to change the bake time?
Julie says
Yes, they should fit. You could reduce the bake time to 45 minutes if you wanted. You can always bake longer if the potatoes are not fork tender at that point.
Michelle says
Delicious! Will definitely make these again.
Julie says
Great! I’m glad you loved them!