Ranch Potatoes

  • Yield 8 servings

Creamy and rich, these potatoes are the perfect side for a grilled steak.

High Cotton Food Styling & Photography

"Every time we have a family dinner or reunion, my Aunt Frances calls me to and ask if I am bringing my potatoes. I never bring any leftovers home!"


4 large baking potatoes
4 ounces Neufchatel or cream cheese, softened
1/4 cup light sour cream
1/2 medium yellow onion, finely chopped
1 cup shredded Cheddar cheese
3 ounces bacon bits
1/4 teaspoon salt
1/2 cup 2% reduced-fat milk, scalded
1 (1-ounce) package dry ranch dressing mix
4 green onions, finely chopped (green and white parts)


  1. Wash and pierce potatoes in several places with a fork. Microwave on high 10 minutes until tender. Set aside to cool slightly.
  2. Preheat oven to 350F. Grease an 11 x 7-inch baking pan.
  3. Combine cream cheese and sour cream in a large bowl; beat until smooth. Add yellow onion, half the Cheddar, half the bacon bits and salt. Mix well.
  4. When potatoes are cool enough to handle, cut in half. Scoop out pulp and add to cream cheese mixture, using a fork to mix well. Stir in milk. Add dry ranch dressing.
  5. Spread potato mixture in prepared pan. Bake, uncovered, 30 minutes. Remove from oven, sprinkle with remaining Cheddar, remaining bacon bits and green onions. Bake 5 minutes longer, or until cheese melts.

Recipe by Jennifer Langworthy McCormick, Irvine, Ky.



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