Ingredients1 h 45 m servings 415 cals
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
- While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
- Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.
Per Serving: 415 calories; 19.8 g fat; 47.3 g carbohydrates; 11.6 g protein; 29 mg cholesterol; 524 mg sodium. Full nutrition
ReviewsRead all reviews 10
This is a great recipe. I was in a huge hurry, so instead of cooking bacon, I used an entire bottle of real bacon bits. I also used an entire bottle of "Hidden Valley" ranch dressing, which en...
I doubled the bacon and the green onions and I used my own ranch dip. I didn't have time to refrigerate it overnight but I did make it early this morning before it got hot and stuck it to set in...
Very good! Easy and I love recipes you can make ahead. It was a big hit at a recent graduation party.
Very easy to make. I halved the recipe and didn't have time to let it sit overnight, and it was still very tasty. I will be making this again!
This was pretty good. May have been better with a better quality ranch dip. Next time I will use Hidden Valley.
At first I was worried but once I tried it after it chilled for awhile....YUMMMMMM!!! I really hope everyone likes it because if they don't I'll eat it all. Very easy and quick to make!
I made this for a BBQ this summer. Everyone loved it and I get requests for it now. Its totally yummy!