Ranch Hand Potatoes

Ok, this is quite possibly my favorite side dish to bring to any potluck, tailgate party, picnic or just a side for a dinner at home when my husband smokes a brisket…yummmm.  This WILL feed a crowd and your crowd will leave nothing behind!

There are a few variations of similar recipes, but personally, they tend to be quite bland and have zero texture.  This doctored up version has many depths of flavors, yet is still mild enough for any palate with the bacon, chiles and that good, ol’ fashioned ranch flavor!  Plus it’s sooooo easy!  Basically, it’s a “dump & stir” side, bake and walk away!

The Starting Lineup

• 6-7 russet potatoes
• 1 package bacon, cooked crisp and chopped
• 1 poblano pepper, chopped
• 1-2 (4-oz) can of green chiles
• 1 (10.5-oz) cream of chicken
• 1 (10.5-oz) cream of poblano soup (*You can use another can of cream of chicken to substitute – 2 cans total)
• 1 (16-oz) container of sour cream
• 1 (1-oz) packet of Hidden Valley Original Ranch Seasoning
• 2 cups shredded cheddar cheese (*I use Kraft Sharp Cheddar)
• Green onions (scallions), sliced for garnish after baking

Let’s start with the simple “prep work”:

1. Preheat your oven to 400 degrees.
2. Cook up your bacon, drain/pat dry the grease, chop up.
3. Clean the russet potatoes, cut in half and boil in salted water till just fork tender.  You do not want to over boil, as you’re not making mashed potatoes and want a bit of texture.  *I prefer to leave the skins on for visual appearance and, again, texture.  Drain into a colander and once cool enough to touch, cut into rough bite size pieces, similar to a potato salad.

For potlucks, I prefer to use a deep dish (disposable if possible) 11×9 foil pan.  By all means, you can use your handy 9×13 too.  Layer your par-cooked potatoes into your serving dish in an even layer.

In a large bowl, thoroughly stir together the cooked bacon, poblano peppers, green chiles, cream of chicken/poblano soups, sour cream, ranch seasoning and shredded cheese.

Pour over the potatoes and toss to coat.

Transfer, uncovered, to your preheated oven and bake for 50-60 minutes.  Top with the scallions and enjoy!!