July 25, 2011

RECIPE: Cheesy Ranch Potato Bake

I cooked this dish without realizing that it's probably best served as a side dish. Oh well, I still ate a hearty helping of it anyway. You can find the recipe listed here.


4 lbs of russet potatoes, cut into 1/4 inch squares
2 tsp of chili powder
1 tsp of salt
1/2 tsp of ground black pepper
6 tbs of butter, cubed
1 8 oz package of shredded Colby Jack/Monterey cheese blend
1 8 oz bottle of ranch dressing


1. Preheat oven to 400 degrees. Lightly grease a 9x13x3 inch baking dish. 
2. Place potatoes in the baking dish. Sprinkle with salt, pepper, and chili powder.

3. Evenly distribute the butter of the potatoes.

5. Cover dish with foil and bake for one hour, until potatoes are tender. Remove from oven and mix in cheese and ranch dressing. Cook for an additional 10 minutes or until cheese is bubbly.

I wish I had a better picture because this one doesn't do it justice. It was very good but also very greasy. I will definitely use less butter if I make it again.

Side note: The prep of the cubed potatoes was a lot of work. 

1 comment:

  1. Ummm...my mouth is pretty much watering right now. Unfortunately, I don't live on the coast (which is tragic enough) or I would swing by and help myself to some potatoes!


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