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Easy Baked Cheesy Ranch Potatoes
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Cheesy Ranch Potatoes

These baked Cheesy Ranch Potatoes combine tender potatoes, creamy ranch dressing, and plenty of melted cheese for an irresistible side dish. Everything comes together easily in one baking dish, making this a delicious choice for weeknight dinners, family meals, or potlucks.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: cheesy Ranch potatoes, easy potato side dish
Servings: 6
Calories: 330kcal

Ingredients

  • 2 pounds baby potatoes or Yukon Gold potatoes cut into bite-sized pieces
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • ½ cup ranch dressing
  • 2 tablespoons melted butter
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley or green onions

Instructions

  • Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
  • Wash the potatoes and cut them into evenly sized bite-sized pieces.
  • Add the potatoes to a large bowl. Pour in the melted butter and add the garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until evenly coated.
  • Add the ranch dressing and toss again until the potatoes are well coated.
  • Stir in half of the cheddar and Monterey Jack cheese, reserving the rest for the topping.
  • Transfer the potatoes to the prepared baking dish and spread them into an even layer.
  • Cover loosely with foil and bake for 30 minutes.
  • Remove the foil and sprinkle the remaining cheese evenly over the potatoes.
  • Bake uncovered for another 15–20 minutes, or until the potatoes are fork-tender and the cheese is melted, bubbly, and lightly golden.
  • Let the potatoes rest for a few minutes, then garnish with chopped parsley or green onions.
  • Serve warm with your favorite main dish.

Notes

  • Cut the potatoes into similar-sized pieces so they cook evenly.
  • Yukon Gold or baby potatoes work particularly well for this recipe.
  • Freshly shredded cheese melts more smoothly.
  • Covering the potatoes during the first part of baking helps them become tender.
  • For a crispier cheese topping, broil for 1–2 minutes at the end, watching carefully.
  • If adding bacon, cook and crumble it before mixing it with the potatoes. 

Nutrition 

  • Calories: 330 kcal
  • Carbohydrates: 34 g
  • Protein: 11 g
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Cholesterol: 35 mg
  • Sodium: 650 mg
  • Potassium: 750 mg
  • Fiber: 4 g
  • Sugar: 3 g
  • Calcium: 250 mg
  • Iron: 2 mg