Creamy Ranch Potatoes | Combining two summer favorites! Ranch dressing and potatoes! The perfect barbecue side dish. Call all your family and friends over for the BEST backyard barbecue they’ve ever had. Serve a giant PHILLY CHEESE BURGER dripping with cheese and for a side dish they’ll talk about for years, these Creamy Ranch Potatoes.
The creamy goodness comes from cream cheese and cream of potato soup. There’s also a secret ingredient……a tablespoon of bacon grease. I know….I know….trust me it adds amazing flavor. Kind of like my BACON GRAVY.
These potatoes are baked in a 9×13-inch baking dish. There is no cheese…but if that’s something you would like to add YOU CAN! At the end of the baking time, sprinkle on your favorite cheese, put the dish back in the oven… only bake until the cheese has melted. These Creamy Ranch Potatoes don’t need cheese. They are great without it but also tasty with it! I also have a slow cooker version! Click here for the recipe—->>>>SLOW COOKER CREAMY RANCH POTATOES.
Creamy Ranch Potatoes
- 6 bacon strips, cooked and chopped
- 2 1/2 pounds red potatoes, cut into eight pieces EACH
- 1 (8 ounce) cream cheese, softened
- 1 ( 10 3/4 ounce) can condensed cream of potato soup, undiluted
- 1 1/4 cups milk
- 1 cup chicken broth
- 1 tablespoon bacon drippings, from bacon strips
- 1 envelope or 2 tablespoons DRY ranch dressing mix
- 4 tablespoons green onion, sliced
Preheat oven to 350°. Spray a 9x13-inch baking dish with non stick cooking spray. Cook bacon until crisp; drain on paper towels and chop. RESERVE 1 tablespoon of the bacon drippings. Place potatoes in prepared baking dish. In a medium bowl beat cream cheese until smooth. Add the soup, milk, broth, reserved bacon drippings and dressing mix. Beat until combined and smooth. Pour over potatoes, stir to combine. Cover with foil, bake 30 minutes. Uncover and continue baking 30 minuets. Take potatoes out of the oven, allow to sit on the stove top 15 minutes (this will allow the sauce to thicken). Fold in green onion and serve.
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