Ingredients
Scale
- 4 cups diced potatoes (red or russet)
- 1 lb smoked sausage, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Wash and dice the potatoes into bite-sized pieces, then toss with olive oil, salt, pepper, and smoked paprika. Set aside.
- In a large skillet, sauté the sliced sausage over medium heat until browned. Add chopped onion and minced garlic; cook until fragrant and translucent.
- Preheat your oven to 375°F (190°C). In a large bowl, combine cooked sausage, onions, diced potatoes, ranch dressing, and two-thirds of shredded cheese. Mix thoroughly.
- Transfer the mixture into a greased baking dish. Top with the remaining cheese.
- Bake in the oven for 25-30 minutes until the cheese is melted and bubbly. Garnish with chopped parsley before serving.
Notes
- Use red or russet potatoes based on preference. Russets give a fluffier texture, while red potatoes are creamier.
- For a spicier flavor, add a pinch of cayenne pepper or hot sauce.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Reheat in the oven or air fryer for best crispiness, avoiding microwave reheating to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 scoop
- Calories: 450 kcal Kcal
- Sugar: 3g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg