Disclosure: As a Sabra Tastemaker, I was compensated for this post. All opinions remain my own. Thank you for supporting the brands that help make this blog possible!
I’ll admit it: I have a problem.
There are some who embrace a low-carb lifestyle as the savior to their health, providing them with boundless energy and a more svelte physique. I will never be one of those people. It’s not beer or bread that holds me back–though I enjoy both quite thoroughly–but, rather, potatoes that are my downfall. And I welcome them with open arms. I may as well be Eduardo; he is my spirit animal.
So when I was approached by Sabra to develop a recipe utilizing their Farmer’s Ranch Greek Yogurt Dip, my mind immediately went to potatoes. I had dabbled for some time with the idea of a baked potato bar–and I still will probably explore that some day–but nixed it for now because it felt more like summer party food and, as I sit here on the couch wrapped in a chenille blanket, listening to the clicking of the heat turning on, summer is the furthest thing from my mind. No, we’ve transitioned to casserole season, when we welcome opportunities to switch on the oven, knowing the heat will spread throughout our homes–as will the delightful aromas of what’s baking inside.
I love twice baked potatoes. When I moved out of my parents’ home in my early 20’s, those frozen twice baked potatoes frequently found their way into my shopping cart. Sure, they’re lame, but I crave simplicity, and I couldn’t fathom making my own. That’s the beauty of this Bacon Ranch Twice Baked Potato Casserole: there is so little labor involved. Forget scooping out potato innards, only to carefully replace them; just mash, mix, and bake. You can even prep a day or two ahead for a quick and easy weeknight meal.
The easiest part of all? The flavor kick provided by the addition of Sabra Farmer’s Ranch Greek Yogurt Dip. With Sabra Greek Yogurt Dips, you know they’re full of the good stuff: house-made Greek yogurt, fresh veggies, and spices, blended together at their facility in Farmingdale, New York. No extra junk that you’d find in other dressings and dips–just a great fresh taste!
- 4 pounds white potatoes
- 2-3 Tablespoons salt
- 8 slices bacon, divided
- 1½ containers (15 ounces) Sabra Farmer's Ranch Greek Yogurt Dip
- ¼ cup (4 Tablespoons) salted butter
- 2 cups shredded Cheddar cheese blend (or, if you can find it, Mac & Cheese blend), divided
- green onions, chopped (optional)
- Preheat oven to 375 degrees Fahrenheit.
- Wash and peel the potatoes, then halve and quarter them. Add to a 2-quart pot, cover with water, add the salt, and cook until soft, about 10 minutes after the water starts boiling. Drain and return to pot.
- While the potatoes are cooking, fry up the bacon. Drain on a paper towel-lined plate, then chop up .
- Mash the potatoes and stir in the Sabra Farmer's Ranch Greek Yogurt Dip, butter, ¾ of the bacon, and 1½ cups of the cheese. Spread in a 9"x13" baking dish and bake for 20 minutes.
- Chop the remaining bacon, and sprinkle that and the remaining cheese over the potatoes; bake for an additional 5-10 minutes.
- Garnish with chopped green onions before serving, if desired.