Ingredients

The following ingredients have 6 Servings
  • 3 pound potatoes (I used Yukon gold potatoes)
  • 2 tablespoon olive oil
  • 2 tablespoon ranch salad dressing and seasoning mix
  • 1 tablespoon dried dill
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper (ground)
  • 4 slices bacon
  • 1/2 cup mozzarella cheese (shredded)
  • 1/2 cup cheddar cheese (shredded)
  • 1 tablespoon parsley (chopped)
  • 1/4 cup sour cream (or to taste)
  • 1 tablespoon sriracha (or to taste)

Instruction

  • Wash the potatoes then cut them into cubes. Make sure they're all roughly the same size so that they all cook at the same time. Place the potatoes in a pot and fill it with water, enough to completely cover the potatoes. Salt the water and cook the potatoes until they're fork tender, but not completely cooked through, about 10 minutes. Drain the potatoes.
  • Preheat your oven to 425 F degrees. Spray a baking sheet or casserole dish with cooking spray.
  • You can do this step right in the casserole dish or in a bowl and then add them to the casserole dish. To the potatoes add the olive oil, ranch mix, dill, thyme, oregano, pepper and toss well.
  • Bake uncovered for about 30 to 40 minutes or until the potatoes are golden brown. Remove the baking dish from the oven and top them with the shredded cheeses. Place the baking dish back in the oven and bake for another 5 minutes just until the cheese melts.
  • While the potatoes are baking, fry up the bacon, then chop into smaller bits.
  • Top the potatoes with the fried bacon bits, garnish with parsley and serve with sour cream and sriracha if preferred.