Ingredients
Scale
- 3 lbs of baby potatoes or diced large potatoes
- 1 lb smoked sausage, sliced
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning mix
- 1/2 cup sour cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss the potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until golden and tender.
- Meanwhile, cook the sliced smoked sausage in a skillet over medium heat until browned and cooked through. Set aside.
- In a large bowl, combine ranch seasoning, sour cream, and half of the shredded cheddar cheese. Mix well to make the ranch sauce.
- Add the roasted potatoes to the ranch mixture, then stir in the cooked sausage until evenly coated.
- Transfer the mixture to a greased baking dish. Sprinkle the remaining cheddar cheese on top.
- Bake for an additional 10-15 minutes until the cheese is melted and bubbly. Garnish with fresh parsley if desired.
Notes
- Feel free to substitute the smoked sausage with chicken or turkey sausage for a leaner option.
- For extra flavor, top with chopped green onions or a drizzle of hot sauce before serving.
- Make ahead and store in an airtight container for up to 3 days in the refrigerator.
- Reheat in the oven at 400°F (200°C) for crispy tops or microwave for quick reheating.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Flexible - can be adapted for low-carb or gluten-free
Nutrition
- Serving Size: 1 cup
- Calories: 370 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg