Ingredients
Scale
Potatoes & Prep
- 6 large russets (about 4 lb total), scrubbed
- 1 Tbsp vegetable oil
- 2 tsp kosher salt, plus extra to taste
- 1 tsp freshly cracked black pepper
Rich Mix‑Ins
- 12 oz bacon, cooked crisp and crumbled
- 1 8 oz tub sour cream
- 1 cup half‑and‑half (or heavy cream)
- ½ cup salted butter, melted, plus 3 Tbsp butter, sliced for dotting
- 3 cups shredded sharp cheddar, divided
- 1 oz packet dry ranch dressing mix
- 1½ tsp garlic salt
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1 small bunch green onions, thinly sliced (whites + greens)
- Fresh chives or extra green onion slices, for garnish
Instructions
- Roast the Spuds
- Heat & Season: Preheat oven to 450°F. Toss each russet with oil, then coat all over with 2 tsp kosher salt and black pepper.
- Bake: Prick potatoes a few times with a knife and lay on a baking sheet. Roast 60–75 minutes, until easily pierced with a fork. Lower oven to 350°F.
- Crisp the Bacon
- Fry bacon in a skillet over medium‑high heat until deeply golden and crunchy. Drain on paper towels, then crumble and set aside (reserve a handful for topping).
- Scoop & Mash
- Slice potatoes lengthwise, transfer flesh to a large bowl, and mash until mostly smooth with a few chunks.
- Build the Filling
- Stir in sour cream, half‑and‑half, melted butter, ranch mix, garlic salt, granulated garlic, onion powder, and a crack of black pepper.
- Fold in crisp bacon, 2 cups of cheddar, and the white parts of the green onions.
- Assemble the Casserole
- Lightly spray a 13×9-inch dish. Spoon in the potato mixture and level the surface.
- Sprinkle the remaining 1 cup of cheddar on top, then dot with the 3 Tbsp butter slices.
- Bake & Brown
- Bake at 350°F for 35–45 minutes until bubbly and the cheese is golden.
- Garnish & Serve
- Scatter reserved bacon pieces and chopped green onions or chives over the hot casserole. Scoop, serve, and enjoy!
Notes
Variations & Swaps
- Potato Swap: Use Yukon Golds for an extra‑buttery bite.
- Cheese Twist: Try Colby Jack, Gruyère, or Pepper Jack in place of cheddar.
- Protein Options: Trade bacon for diced ham or turkey bacon.
- Creamy Base: Swap sour cream for Greek yogurt for a tangy lift.
Store leftovers covered in the fridge for up to 3 days; reheat in a 350°F oven until warmed through. You can even prep the entire dish a day ahead—just bring it up to room temp before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 serving
- Calories: 446kcal
- Sugar: 2g
- Sodium: 1140mg
- Fat: 29g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 74mg