Ingredients (7)
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bacon, cooked and crumbled 8 ounces
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Leftover Russet Potatoes, Peeled and Cut into 1-Inch Cubes 3 pounds
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butter, melted 1 stick
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sour cream 1½ cups
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shredded cheddar cheese 1 cup
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scallions, sliced thin 2–3
Steps (4)
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1
Preheat the oven to 375°F.
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2
Place the potatoes into a large pot and cover with cold salted water. Bring to a boil; then reduce to a simmer and cook until fork tender, about 20 minutes.
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3
Drain the potatoes and put them back into the pot. Add the butter, sour cream and ranch seasoning. Mash well until everything is somewhat smooth and combined (ok to leave some chunks if you like it that way); then fold in the bacon and half of the chopped scallions.
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4
Spread the potatoes into a 9x13-inch casserole dish and top with the cheese. Cover and bake for about 10 minutes until cheese is melted; then uncover and finish cooking for another 5 minutes. Garnish with remaining scallions and serve hot.
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