Miley A delicious comfort food version of a classic side dish, these Cheesy Bacon Ranch Potatoes are perfect for family dinners, and as a bonus they are very easy to make…just a few simple ingredients and 55 minutes of your time and you too can be the proud owner of these golden, cheesy, bacon-loaded potatoes.
I love roast potatoes, but when I need serious comfort food, one of my favourite recipes to make is this one! I have a potato recipe that is quick to prep, near enough foolproof, requires a lot less washing up than loaded skins…and can be easily adapted to suit your preferences.
If you want a super cheesy potato, increase the cheddar…if you want a smokier taste, add extra bacon. Roast them hard for crispy edges, or take them out sooner for a softer bite…
Why You’ll Love This Recipe
Cheesy Bacon Ranch Potatoes hit that sweet spot between easy and indulgent. They work for busy nights, gatherings, or anytime you want a side that steals attention.
Crispy potatoes: Roasting gives the outside a golden bite while the inside stays soft.
Cheesy comfort: A blend of mozzarella and cheddar melts into every corner.
Bacon goodness: Crisp bacon adds smoky, savory crunch in every bite.
Ranch flavor: Herbs and seasoning bring that classic ranch taste without overpowering.
Simple prep: Straightforward steps with everyday ingredients.
Crowd friendly: One pan feeds plenty without extra effort.
Ingredients
For the Potatoes:
- 3 pounds potatoes, cut into bite sized pieces
- 2 tablespoons olive oil
- ½ teaspoon ground black pepper
- Salt, to taste
For the Flavor and Topping:
- 4 slices bacon
- ½ cup mozzarella cheese, shredded
- ½ cup cheddar cheese, shredded
- 2 tablespoons ranch salad dressing and seasoning mix
- 1 tablespoon dried dill
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon parsley, chopped
Step by Step Instructions
1. Prep the oven and potatoes
Preheat the oven to 425°F. While it heats, wash and cut the potatoes into evenly sized pieces. Keeping them similar in size helps everything cook at the same pace and gives you that perfect mix of crisp edges and tender centers.
2. Season the potatoes
Place the potatoes in a large bowl. Drizzle with olive oil, then sprinkle with black pepper, salt, dried dill, thyme, and oregano. Toss well until every piece looks coated and glossy with seasoning.
3. Arrange for roasting
Spread the potatoes out on a large baking sheet in a single layer. Give them space so they roast instead of steaming. Slide the tray into the oven and roast for about 30 minutes, stirring halfway so all sides get color.
4. Cook the bacon
While the potatoes roast, cook the bacon in a skillet over medium heat until crisp. Transfer to a plate lined with paper towel, then crumble or chop once cool. Set aside for later.
5. Add ranch flavor
Pull the potatoes from the oven once they look golden and fork tender. Drizzle the ranch dressing and seasoning mix over the hot potatoes, then gently toss right on the tray so everything stays evenly coated.
6. Add cheese and bacon
Sprinkle the mozzarella and cheddar evenly over the potatoes. Scatter the bacon pieces across the top so every scoop gets some. Return the tray to the oven for another 8 to 10 minutes until the cheese melts and bubbles.
7. Finish with herbs
Remove the tray from the oven and sprinkle chopped parsley over the top. Let everything rest for a couple of minutes so the cheese sets slightly before serving.
Serving Suggestions
Cheesy Bacon Ranch Potatoes work beautifully as a side dish, yet they can easily turn into the main event. Serve them next to grilled chicken, steak, or roasted vegetables for a balanced plate. They also fit right in at potlucks and family dinners since they stay warm and flavorful for a while.
On casual nights, I sometimes serve them with a simple green salad or even a fried egg on top. The creamy yolk mixed with the cheesy potatoes tastes incredible and turns the dish into something extra comforting.
Tips & Variations
- Leave the potatoes undisturbed for the first half of roasting.
- Add a pinch of red pepper flakes or smoked paprika.
- Swap cheddar for Colby Jack or Monterey Jack.
- Fresh chives or green onions add a nice finish.
- Use turkey bacon and slightly less cheese.
Frequently Asked Questions
Can I use different potatoes?
Yes, red potatoes or Yukon golds work very well and hold their shape nicely.
Do these reheat well?
They reheat best in the oven or air fryer, which brings back some crispness.
Can I prep them ahead of time?
You can cut and season the potatoes earlier in the day, then roast when ready.
Is ranch dressing required?
The seasoning adds flavor, yet you can reduce it or skip it if preferred.
How long do leftovers last?
Store leftovers in the fridge for up to 3 days in an airtight container.
Final Thoughts
Cheesy Bacon Ranch Potatoes bring together everything people love in a comfort side. Crispy edges, soft centers, melted cheese, and bold seasoning all show up in one pan without complicated steps. The dish feels familiar, filling, and always welcome at the table.
Cheesy Bacon Ranch Potatoes
Ingredients
For the Potatoes:
- 3 pounds potatoes cut into bite sized pieces
- 2 tablespoons olive oil
- ½ teaspoon ground black pepper
- Salt to taste
For the Flavor and Topping:
- 4 slices bacon
- ½ cup mozzarella cheese shredded
- ½ cup cheddar cheese shredded
- 2 tablespoons ranch salad dressing and seasoning mix
- 1 tablespoon dried dill
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon parsley chopped
Instructions
- Prep the oven and potatoes: Preheat the oven to 425°F. While it heats, wash and cut the potatoes into evenly sized pieces. Keeping them similar in size helps everything cook at the same pace and gives you that perfect mix of crisp edges and tender centers.
- Season the potatoes: Place the potatoes in a large bowl. Drizzle with olive oil, then sprinkle with black pepper, salt, dried dill, thyme, and oregano. Toss well until every piece looks coated and glossy with seasoning.
- Arrange for roasting: Spread the potatoes out on a large baking sheet in a single layer. Give them space so they roast instead of steaming. Slide the tray into the oven and roast for about 30 minutes, stirring halfway so all sides get color.
- Cook the bacon: While the potatoes roast, cook the bacon in a skillet over medium heat until crisp. Transfer to a plate lined with paper towel, then crumble or chop once cool. Set aside for later.
- Add ranch flavor: Pull the potatoes from the oven once they look golden and fork tender. Drizzle the ranch dressing and seasoning mix over the hot potatoes, then gently toss right on the tray so everything stays evenly coated.
- Add cheese and bacon: Sprinkle the mozzarella and cheddar evenly over the potatoes. Scatter the bacon pieces across the top so every scoop gets some. Return the tray to the oven for another 8 to 10 minutes until the cheese melts and bubbles.
- Finish with herbs: Remove the tray from the oven and sprinkle chopped parsley over the top. Let everything rest for a couple of minutes so the cheese sets slightly before serving.
