Ingredients:
1.6lb / 750g Potatoes, diced into small chunks
4 cups / 1litre Chicken Stock (see notes)
1 cup / 100g Cheddar, grated (or to preference)
1/3 cup / 80ml Ranch dressing, or to preference (see notes)
2 Spring/Green Onions, sliced
1 tbsp Vegetable Oil
Heavy pinch EACH of Salt, Pepper, Garlic Powder
Directions:
In a large pot, bring the chicken stock to a boil. Add the diced potatoes and cook until tender, about 10-15 minutes. Drain and set aside.
In a separate skillet, cook the streaky bacon until crispy. Remove from skillet, drain excess fat on paper towels, and chop into small pieces.
In the same skillet, heat vegetable oil over medium heat. Add the cooked potatoes and sauté until lightly browned and crispy.
Reduce heat to low. Sprinkle grated cheddar cheese over the potatoes, stirring gently until melted and evenly distributed.
Drizzle ranch dressing over the cheesy potatoes, mixing well to coat. Season with salt, pepper, and garlic powder to taste.
Remove from heat and garnish with sliced green onions and chopped crispy bacon before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 380 kcal | Servings: 4 servings
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