A few weeks ago, I was making my Twice Baked Potato Salad recipe. I left the potatoes on the stove a few minutes too long, and they totally fell apart. Doesn’t work too well for potato salad.
So, I revamped the recipe a little and turned it into a casserole! It turned out really great, so I thought I’d share the recipe with y’all. If you need a quick casserole for Thanksgiving of Christmas, this is perfect!
Ranch Twice Baked Potato Casserole
Ingredients
4 pounds red potatoes
1 tub ranch dip
1 pack bacon
1/2 cup chopped green onions
2 cloves garlic, minced
2 cups sharp cheddar cheese
Directions
Boil the red potatoes until very tender.
While the potatoes are boiling, chop the bacon into 1″ pieces and cook until crisp. When almost finished (maybe 2 minutes left), add in green onions and garlic. Place mixture on a paper-lined plate to drain.
Place potatoes in a large bowl and mash with a fork. Add in ranch dip and bacon mixture. Stir well. Add in half the cheese.
Pour potato mixture into a 9×13″ Pyrex dish. Top with remaining cheese.
Bake 30-40 minutes at 350 degrees. Serve garnished with any remaining green onions.
***I’m linking up with Kelly today…head over there to check out a few delicious holiday recipes!***
WANT TO ACCESS MY FREE COLLECTION OF PRINTABLES?
Subscribe to the Lamberts Lately newsletter for the latest from the blog and access to the newsletter-exclusive printable collection!
Leave a Reply