Rating: 4.5 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Easy to make, great for potluck picnics, and you make it the night before so you can grab and go.

Recipe Summary

cook:
30 mins
additional:
1 hr
total:
1 hr 45 mins
prep:
15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

415 calories; protein 11.6g; carbohydrates 47.3g; fat 19.8g; cholesterol 29.2mg; sodium 523.7mg. Full Nutrition
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