Reviewed: Sep. 17, 2009

Boy was this a hit!!! The first time I made it, I made it as written. It was good but very greasy. The next time, I just tossed the potatoes lightly in oil. They were still a bit greasy because of the cheese, but much better. My husband (who is hard to please) instantly requested that I make them again. Score!

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Inkbrain

Cooking Level: Intermediate

Home Town: Fairborn, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 15, 2009

I'm only giving this three stars because it was soooooooo greasy. It was very good but the pool of oil that it was sitting in almost made me not eat it. You can even see all the grease in the picture I took. I didn't use as much butter as the recipe stated and still very greasy. Will make again just change it a little bit.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2009

These were great for our barbeque with ribs! I also topped these with cheddar cheese and bacon bits. Delicious!!

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ShareBear

Cooking Level: Expert

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Reviewed: Sep. 13, 2009

This was a huge hit at our party, even the guys couldn't say enough good things about these potatoes. I noticed previous reveiws mentioned that it didn't need all the butter, so I only used 3 Tbs. After adding the cheese and dressing, it was still a little too rich for my taste. I might do without any butter next time. However, the chili powder & Ranch dressing give it a really good flavor.

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LeslieE

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Reviewed: Sep. 8, 2009

DELISH! I took the "quick and easy" route and used Del Monte canned new potatoes instead of fresh russett. I was really just looking for a quick and easy recipe to use up canned veggies in the pantry, but this one's gonna be a keeper. Fresh is definitely best, so I'll have to give the russett a try next time. I sliced the potatoes about 1/4" thick, used a bit more ranch and cheese, half the chili and about third the amount of butter.

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shazfroth

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Reviewed: Sep. 7, 2009

Very good! Cut potato amount in half to make 6 servings but kept amount of cheese and ranch dressing the same. Topped with crumbled bacon.

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Janet

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 1, 2009

The only thing I changed was the amount of butter and I used homemade ranch. These were very good and I did not find them greasy at all!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Aug. 30, 2009

Oh my goodness! These are so good, but so rich. In fact, they might be a little too heavy! I even halved the butter, and they were still too greasy. I do love the combination of potatoes, ranch and cheese (it's heavenly), but I need to play around with this recipe to lighten it up a bit. My "inner health nut" is protesting this recipe! I followed the recipe to a tee (except for halving the butter) and I love the chili powder! Thanks for the great idea!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Aug. 27, 2009

i boiled the potatos until they were tender, mixed the ingredients together, then i coated the bottom of my baking dish with butter before putting the potatos in (i used less than a tablespoon, and didnt think it was neccessary to add any butter to the potatos since i didnt bake them until tender) & then i broiled them until they were golden brown on top. my husband and i both enjoyed this, i even went back for seconds which is rare since im 7 months pregnant and cant eat much!

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<3

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

These were great! I did peel the potatoes and cut into inch chunks. I couldn't believe the directions meant to cut to 1/4" cubes, that would be like shredded hash browns. I thought maybe it meant to quarter, so anyway I halved the recipe to try, forgot to halve the spices, but everyone said how good they were, and no, I was not allowed to change the spices! I "roast" potatoes like this in butter off and on, so didn't find anything greasy about it. I would say it was buttery. The potatoes cooked for me in 35 minutes, good thing I checked them. I only put back in for five. Next time I make a full batch, I will cook till tender and add cheese and dressing without cooking any longer. Thanks for the recipe! Good Stuff!

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sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Aug. 24, 2009

These are the best potatoes. We made these a couple of weeks ago and did not have any left. My family absolutely loved them. We all agreed that we could just skip the main course and eat the yummy potatoes for dinner. Made per the recipe.

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Monica

Cooking Level: Intermediate

Living In: Morgan City, Alabama, USA

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Reviewed: Aug. 20, 2009

Love these! I don't add or leave out anything in the recipe, I think it's great the way it is. I bake the potatoes for an hour and then just mix in the ranch and cheese. I don't worry about putting them back in the oven for the additional time. The potatoes are hot enough that the cheese melts just fine. Yum!

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Aug. 17, 2009

These were awesome! You can tweak this recipe for personal taste. The extra butter is not needed and the chili powder adds a nice kick.

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MImom

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Linden, Michigan, USA

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Reviewed: Aug. 11, 2009

Beauty of this one is, no precision required. Sprinkle and pour - whatever you think would be good. We add the bacon bits and the french fried onions. It's delicious.

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nocandew

Cooking Level: Expert

Home Town: Delran, New Jersey, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Aug. 9, 2009

A great potato dish for company - very different and simple. I measured the spices, but not much else - used two peeled baking potatoes and about 6 unpeeled red potatoes; about 4 T butter, melted with spices stirred in - stirred potatoes in a large bowl w/butter/spice mix to coat, then baked. When time for ranch/cheese came, I simply drizzled some (not all the amt called for) ranch over the potatoes then added the cheese, along with scallions and real bacon pieces. Went great with Slow Cooker Buffalo Chicken Sandwiches from this site, and hubby RAVED!

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Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Aug. 9, 2009

I made this recipe without the butter, but the dressing separated and there was a lot of oil in the bottom. Personally I thought it was a 2 star, but most everyone else liked it pretty well so I'm giving it a 3.

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Jeff B

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Reviewed: Aug. 9, 2009

absolutely fantastic!! at first, my husband and i were a bit leary of the ranch/chili powder combo, but we fell in love after the 1st bite! have made several times in a 2 months and plan on mnay more!!! this is a keeper!

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kristeniscooking

Cooking Level: Intermediate

Home Town: Quincy, Michigan, USA

Living In: Syracuse, Indiana, USA

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Reviewed: Aug. 6, 2009

I made this last night. My bf and I both liked it. I did as others suggested and omited the butter. Just used cooking spray. Still very good.

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debbie1962

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Reviewed: Aug. 5, 2009

I think the roasted potatoes BEFORE all the ranch and cheese were better than after... my bf doesn't like potato salad so I was hoping for a substitution, but we weren't into this one.

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Red

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 2, 2009

This rocks! Just finished yesterdays left-overs and it was just as good. I increased the cheese which I loved but kids thought it was too cheesey- they still gave it 4 and 5 stars though, & I just added enough ranch to coat, about 1/4 bottle. Also added 5 strips of crumbled bacon. Will definately make again!

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aideen

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Cheesy Ranch Potato Bake

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