Bacon Ranch Twice Baked Potato Casserole
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 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)
  1. Preheat oven to 375 degrees Fahrenheit.
  2. 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.
  3. While the potatoes are cooking, fry up the bacon. Drain on a paper towel-lined plate, then chop up .
  4. 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.
  5. Chop the remaining bacon, and sprinkle that and the remaining cheese over the potatoes; bake for an additional 5-10 minutes.
  6. Garnish with chopped green onions before serving, if desired.
Recipe by Poet in the Pantry at