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Tex-Mex Ranch Potatoes

Macheesmo Recipe by
(1 review)
Tex-Mex Ranch Potatoes
  • Prep Time 10 min
  • Total Time 1 hr 15 min
  • Servings 4
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Tex-Mex Ranch Potatoes

A simple baked potato dish that's backed with flavor thanks to a few simple ingredients.

Ingredients

2
pounds red potatoes
2
tablespoons Old El Paso™ taco seasoning mix
1/2
cup ranch dressing
1/2
cup cheddar cheese
1/2
cup crumbled bacon (optional)
4
scallions, minced

Directions

  • 1 Cube potatoes into 1/2 inch cubes. Preheat oven to 350°F.
  • 2 In a large bowl, stir together ranch, taco seasoning, and half of the cheddar cheese.
  • 3 Add in potatoes and stir well to coat them with the sauce.
  • 4 Add potatoes to a large baking dish. Cover the dish with foil and bake them at 350°F for 45 minutes.
  • 5 Remove foil and stir potatoes well. Return to the oven for another 20 minutes or until potatoes are crispy.
  • 6 Remove potatoes and sprinkle with other half of cheddar cheese. The heat from the potatoes should melt the cheese. Garnish with chopped scallions and serve immediately!
See Step By Step

Step By Step  

Tex-Mex Ranch Potatoes

As prepared by Macheesmo,

This is one of those recipes that you’ll almost feel bad serving to people because it’s so easy, but SO good.




Considering how little work it is, it pays crazy flavor dividends. The only real skill you need to make these Tex-Mex Ranch Potatoes the best thing you’ve eaten all week is a bit of patience.  It’s true that they’ll take around an hour to cook, but any good potato is worth the time it takes to get crispy.

Most of the flavor in this dish comes from a few simple ingredients. The base sauce that the potatoes get coated in while roasting is just a simple mix of ranch dressing and Old El Paso taco seasoning. I used the hot and spicy variety to give them a little extra kick.

 

Taco seasoning and ranch

Once you stir those two ingredients together, add in some cheese and scallions, but save some for later also.

 

Cheese and scallions

The hardest part of this recipe (besides waiting) is cubing potatoes. We aren’t talking upper-level chef work here. Heck, considering that I recommend using red potatoes, you don’t even need to peel them.  Just cube them into about 1/2 inch cubes and call it good.

Then stir the potatoes into the ranch mixture.

 

Potatoes added

Stick them all in a large baking dish and cover them with foil. Then bake the whole thing for about 45 minutes at 350 degrees Fahrenheit.

 

Potatoes in the dish

Once the potatoes are done, take off the foil and try one. They should be cooked through at that point and now the goal is just to crisp them up a bit. So remove the foil and stick them back in the oven for another 20 minutes or so.

 

Potatoes half done

A little over an hour of total cooking time should be enough to have some nice crunchy potatoes, but feel free to bake them longer if you like them super crispy.

 

When you’re ready to serve them, sprinkle them with some extra grated cheese and fresh scallions.  If you had some crispy bacon lying around, you could toss that into the mix also.

 

Potatoes up close

The taco plus ranch flavor is pretty amazing and hard not to like!

 




Nick normally keeps recipes like this a secret so people won’t know he takes shortcuts occasionally. Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon Profile.
See Recipe
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
345.4
Daily Value
Total Fat
18.3g
28%
(
Saturated Fat
4.9g
24%
)
Cholesterol
22.1mg
7%
Sodium
400.6mg
17%
Total Carbohydrate
39.0g
13%
(
Dietary Fiber
4.2g
17%
,
Sugars
4.7g
)
Protein
8.3g
Daily Value*:
Vitamin C
37.20%
37%
Calcium
13.70%
14%
Iron
11%
11%
*Percent Daily Values are based on a 2,000 calorie diet.
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