Bacon Cheddar Ranch Potato Stacks are thin slices of potato seasoned with ranch dressing mix and layered with cheddar cheese and bacon. The presentation of potato stacks is elegant, and the individual serving size makes it an easy side dish to serve at a party.
These Bacon Cheddar Ranch Potato Stacks are a creative way to serve potatoes, that tastes similar to roasted potatoes. Potato stacks are crispy on the outside and tender on the inside. The combination of ranch seasoning, melty cheddar cheese, and crunchy bacon loads this side dish with flavor.
To prepare these potato stacks, first, you want to very thinly the potatoes. You want to slice the potatoes so they are so thin that they are translucent.
I used a mandoline on setting 3. I have this little handheld mandoline and I like it because it doesn’t take up much space in my very crowded kitchen. If you don’t have a mandoline, just use a sharp knife to slice the potatoes as thin as you can.
Then you season the potatoes with butter, garlic, green onion, and some ranch dressing mix. The potatoes get layered in a cupcake tin with chopped bacon and cheddar cheese. The cupcake tin is an essential tool for creating this recipe because it is what holds the potato stacks in the shape of a neat stack.
I used a disposable cupcake tin because I was scared that the potato stacks would get stuck in the cupcake tin and that I would have to scrape them out. Lucky, that didn’t happen, once I ran a knife around the sides, the Bacon Cheddar Ranch Potato Stacks slid right out.
The potatoes will be fully cooked after an hour, but I let mine cook for another 20 minutes so they would be extra crispy on the edges. I loved the contrast of the soft tender center of the potato and the crunchy edges.
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How to make Bacon Cheddar Ranch Potato Stacks:
Bacon Cheddar Ranch Potato Stacks
Bacon Cheddar Ranch Potato Stacks are thin slices of potato seasoned with ranch dressing mix and layered with cheddar cheese and bacon. This recipe makes 8 potato stacks, and I like to think that each stack is a single serving, but I definitely went back for seconds, so it's a good idea to make some extra.
Ingredients
- 2 Large Russet Potatoes
- 3 tablespoons Butter, plus more to grease your pan
- 1 clove Garlic, minced
- 1 tablespoon Dry Ranch Dressing Mix
- 1 tablespoon finely chopped Green Onion
- 3 slices of raw Bacon, diced
- 1/2 cup Shredded Cheddar Cheese
Instructions
Preheat your oven to 350 degrees. Then very thinly slice the potatoes. You can peel them if you want, but I left the skin on. You can either slice by hand or use a mandoline. The goal is to have the potatoes just thin enough so that the center is translucent. Place all of the potato slices in a mixing large bowl.
Melt the 3 tablespoons of butter and pour it over the potatoes along with garlic, ranch dressing mix, green onion, and bacon. Stir until the potatoes are evenly coated.
Grease 8 slots of your cupcake tin with butter. Then arrange a small stack of three potatoes in 8 of the slots. Sprinkle some cheese over. Then add three more slices of potato. Continue this process until the potatoes are stacked as high as possible.
Bake for 1 hour to 1 hour and 20 minutes, depending on how crispy you would like your potato stacks to be.