Ingredients
Scale
- 4 large russet potatoes (diced)
- 6 strips bacon (chopped)
- 1/2 cup onion (diced)
- 1/2 cup bell pepper (diced)
- 1 cup shredded cheddar cheese
- 1/4 cup ranch dressing
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- Fresh parsley (for garnish (optional))
Instructions
- Start by heating a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set it aside, but keep the drippings in the skillet.
- Add olive oil to the skillet, then toss in the diced potatoes. Cook for about 10 minutes, stirring occasionally, until they start to brown.
- Stir in the onions and bell peppers. Season with salt and pepper. Cook for an additional 5-7 minutes until the vegetables are tender and the potatoes are fork-tender.
- Reduce the heat to low. Add the cooked bacon back to the skillet and drizzle ranch dressing over the mixture. Stir to combine, then sprinkle cheese on top.
- Cover the skillet and let it cook for another 2-3 minutes until the cheese melts. Garnish with fresh parsley if desired.
- Prep Time: 10
- Cook Time: 20