Ingredients
Scale
- 4 large russet potatoes, diced
- 1 lb smoked sausage, sliced
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper. Bake for 25-30 minutes until golden and crispy. Add sliced smoked sausage in the last 10 minutes to cook with the potatoes.
- In a large bowl, combine the ranch seasoning mix, sour cream, and half of the shredded cheddar cheese. Mix thoroughly to create a creamy ranch cheese sauce.
- Transfer the cooked potatoes and sausage to the bowl with ranch mixture. Toss until evenly coated.
- Pour the mixture into an oven-safe dish. Top with remaining cheddar cheese. Return to oven and bake for another 10 minutes until bubbly and golden on top.
- Garnish with chopped parsley. Serve hot with optional ranch dressing or hot sauce for extra flavor.
Notes
- For extra crispy potatoes, broil for 2-3 minutes at the end of baking.
- Feel free to add vegetables like bell peppers or mushrooms for extra nutrition.
- This dish can be prepared ahead and stored refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Tossing
- Cuisine: American
- Diet: Not specifically dietary, adaptable to gluten-free or low-carb options
Nutrition
- Serving Size: 1.5 cups
- Calories: 460 Kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg