I love this side dish. I love it because it’s delicious, easy and I always have all the ingredients. Let me rephrase that… I make it a point to keep the ingredients for this side dish on hand. These little potatoes taste great as a side to anything from meatloaf to pulled pork sandwiches. Today I served them up at lunch time with Cajun Chicken Strips. (I didn’t dare pull out the turkey noodle soup.) Add these to any simple meal you are pulling together.
Gather about 10 small red potatoes, 1/4 cup green onions, 1/2 cup grated cheese, 1/2 cup ranch dressing and 1/4 cup cooked, diced bacon.
Start with about 10 red potatoes. Place your washed potatoes in a large pot that has a lid. Place the potatoes in the pot and cover them with water. Your fill line should be about one inch above the potatoes. We want to boil these until they are par boiled, or boiled until they are done but haven’t started to lose their jackets. This is how I accomplish this. I bring the water to a nice boil over medium heat and boil them UNCOVERED for 20 minutes. Then I put the lid on the potatoes and turn the burner off and I let them sit there for about 35 to 40 minutes, or until I can slide a sharp knife into the center of the potato easily. I love this method because I am not tied to the stove and I don’t end up with my potatoes falling apart!
Place the cooked potatoes in a 9 x 13 pan. In order to “load” the potatoes, cut an X in the top of the potato.
Now, either grab a large tablespoon and gently mash the potato down a bit, or grab the potato at each end and just sort of push from both ends. This process is going to open the potato up for all those yummy toppings. Sprinkle with bacon, green onions and cheese. Dollop with ranch dressing and sprinkle one more time with cheese. Those ingredient measurements up there are guidelines. If you love bacon–load it up!
Place the topped potatoes in a preheated 350° oven and bake for 20 minutes, or until the cheese has melted nicely. Okay–confession time. The next photo is one that I took when I made a new batch. Any reader would notice that my 9 x 13 glass baking dish just magically turned in to a small aluminum baking sheet with parchment. Well, there is a reason. Lunch was a little rushed today ( yes we do eat what I cook around here) and half of the pan of potatoes were gone before I got my camera out. So… here is what they look like when they are done and the family hasn’t gotten to them yet:
**If you are feeling like adding a bit of spice, drizzle the potatoes with Sweet Buffalo Wing Sauce before baking.
- 10 medium to small sized red potoatoes
- ¼ cup green onions, sliced
- ½ cup grated cheddar cheese
- ½ cup ranch salad dressing
- ¼ cup cooked, chopped bacon (or more)
- Place potatoes in a large pot and cover with water. You want enough water to cover the potatoes and an extra one inch on top of the potatoes.
- Bring to a boil and boil uncovered for 20 minutes.
- Turn off heat, cover with a tight fitting lid and allow to sit in the hot water for 35 to 40 minutes or until a sharp knife can be inserted and the potatoes feel done.
- Place cooked potatoes in a 9 x 13 baking pan, cutting an X in the top of each and pushing the potato with the back of a large spoon to open slightly, or using your hands at each end of the potato to and pushing the potato open.
- Sprinkle with bacon, cheese and green onions.
- Dollop with ranch salad dressing.
- Sprinkle on a bit more cheese, lightly.
- Bake in a 350° oven for 20 minutes, or until the cheese has melted nicely.
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