Yep, that's right... here is another potato recipe that involves cheese!! But hey, what else would you expect from a Wisconsin born "farm girl" at heart. Honestly, as you begin to see more posts and recipes from me, you will see that many of my recipes I make use cheese in some manner. Our refrigerator is always stocked with various staple cheeses to cook with or use on sandwiches or just a snack. Anything in moderation is OK in my book.
This recipe is also another potato recipe I like as a "go to" side for a Sunday dinner. It takes a little over an hour to prep and make. I love it though because I can modify it in many ways depending on what the main dish is or how I'm feeling that day or the types of cheese I have on hand! Because of this, the recipe below may seem a little open or vague, but it's like that on purpose. It allows you to play with it and try different variations and make it to your own family's liking.
I hope you enjoy! Feel free to leave comments or share your experience if you decide to try it out!
Cheesy Diced Potatoes with Ranch Dressing
2-3 Russet Potatoes Cubed (depends on the size of the potatoes - I use medium sized russets)
3 Tablespoons of butter
Salt & Pepper to taste
Mrs Dash Original(or your favorite season blend)
Ranch Dressing (original or spicy or your favorite variety - Hidden Valley has a lot of good options)
1 cup of Shredded Cheddar Cheese
Preheat oven to 400 degrees. While the oven is preheating, prepare the potatoes by peeling (if desired - ok to leave the peels on as well) and cutting into small inch to half inch cubes. Put the cubes into greased baking dish. I use an 8x11" glass dish. Season the potatoes with salt, pepper and Mrs. Dash. I stir a couple times while seasoning to make sure to cover all sides of the cubes. Cut the butter into small cubes and stash throughout the pan amongst the potato cubes.
Cover with foil and bake for 50-55 minutes or until the potatoes are tender and a fork easily breaks through. Remove the foil and add the ranch dressing. I use about 2-3 tablespoons of dressing here and lightly stir it into the potatoes to make sure all are covered. Sprinkle the shredded cheese on top and bake an additional 5 minutes to melt the cheese.
Let stand for 5 minutes to let it cool. Enjoy!
For the potatoes, I use and listed russet potatoes because that is my favorite, but you can also do this with red potatoes or potato of your choice. Also as noted, you can leave the skins on or peel them. I have done it both ways and both turn out great!
For the dressing, I usually use Hidden Valley Original or Spicy (we usually have both in the house). I have also done this with Caesar dressing with freshly grated parmesan cheese!
For the shredded cheese, I usually either use sharp cheddar cheese or a spicy cheddar cheese - such as a taco blend. I bet a shredded pepper jack would be yummy.... You can adjust on if you want something a little more spicy or not.
For the seasoning blend, I like to use Mrs. Dash, but you can mix that up as well. I have used Cajun blend before, but again, you can mix it up to make it a hotter spice if you'd like!