Comida Kraft
Recipe Box

Red Potatoes with Bacon & Cheese

Red Potatoes with Bacon & Cheese is rated 4.331325301204819 out of 5 by 166.
Prep Time
15
min.
Total Time
1
hr.
10
min.
Servings

8 servings, about 2/3 cup each

Pair Ranch dressing and bacon in our Red Potatoes with Bacon & Cheese. Roast them to a toasty finish and you’ve got a surefire hit on your hands.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Combine first 3 ingredients. Add to potatoes in large bowl; mix lightly.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
  • Bake 55 min. or until potatoes are tender, uncovering after 40 min.
  • Sprinkle with parsley.
* Made with quality cheeses crafted in the USA.

Variation

Try our Healthy Living version of Roasted Red Potatoes with Bacon & Cheese prepared with KRAFT Lite Ranch Dressing and KRAFT 2% Milk Shredded Cheddar Cheese.

Substitute

Prepare using KRAFT Shredded Colby & Monterey Jack Cheeses or KRAFT Shredded Cheddar Cheese.

Substitute

Substitute fresh rosemary for the parsley.

Servings

  • 8 servings, about 2/3 cup each

Nutritional Information

Serving Size 8 servings, about 2/3 cup each
AMOUNT PER SERVING
Calories 170
Total fat 8g
Saturated fat 2g
Cholesterol 10mg
Sodium 320mg
Carbohydrate 19g
Dietary fiber 2g
Sugars 1g
Protein 5g
% Daily Value
Vitamin A 2 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from The taste reminds me of baked potato skins, but easier to make. The taste reminds me of baked potato skins, but easier to make. After reading reviews about the potatoes taking longer too bake than indicated in recipe, I precooked the potatoes in the microwave like a baked potato (but not all the way) they were still somewhat solid, quartered the potatoes, tossed with dressing, cheese and bacon bits, sprinkled on some dry parsley and baked according to recipe. I loved them, my husband ate after me, I didn't ask if he liked them but guess he did because he ate all that were left (about 2/3rds or more). These could be a whole meal since they have the bacon bits in them. Great recipe!
Date published: 2011-11-10
Rated 5 out of 5 by from I made this recipe for a Fourth of July party and it was a hit with everyone. I made this recipe for a Fourth of July party and it was a hit with everyone. The cooking time is really off. I cooked it for one hour and the potatoes were still hard and I chopped them very small due to other reviews. I increased the oven to 400 degrees and cooked the potatoes for an added 15 mins., removed the foil, added appx. 1 more cup of the cheese and baked for 5 added mins. I also increased the Ranch dressing to 3/4 cup, increased the cheese to one cup, and added a 2.8 oz jar of real bacon bits. I made it the day before and placed in the microwave to reheat. Will be making this dish again.
Date published: 2010-07-05
Rated 5 out of 5 by from Everyone at the dinner party loved this. Everyone at the dinner party loved this. I used petite red potatoes (1"-1-1/2" diameter)locally grown and parboiled them because of the comments I read here. I used all of the ingredients called for only doubled the recipe. Two additions: a half cup of sour cream plus 3 chopped green onions. Next time I will increase dressing, bacon, & cheese amounts to see what difference it makes. With a dinner party, mine set in the oven (turned off) longer than necessary. Something that, at times, can't be avoided. This worked perfectly with two 13 X 9 glass pans side by side, one with the potatoes (baked longer), the other with baked King salmon steaks with fresh parsley, tarragon & lemon juice.
Date published: 2008-01-03
Rated 4 out of 5 by from We thought these were good; however, I have a suggestion. We thought these were good; however, I have a suggestion. I think it would work better if you coated the potatoes in the ranch dressing as directed but sprinkled the cheese and bacon bits on top after placing the potatoes in the pan rather then mixing in with the dressing before hand. The cheese seemed to slide off the potatoes and turn into globs at the bottom of the pan rather then melting over the potatoes themselves when mixed with the dressing.
Date published: 2008-05-08
Rated 5 out of 5 by from Instead of using bottled ranch dressing, I used the ranch powder and mixed with Nonfat Plain Yogurt,... Instead of using bottled ranch dressing, I used the ranch powder and mixed with Nonfat Plain Yogurt, Fat Free Sour Creme, 1 T light mayo and 1/4 skim milk. I had my son taste this after it sat and he said much better than FF bottled dressing. I used this mixture on the potatoes and used fat free Kraft shredded cheddar cheese. My family could not tell that it was low fat at all. Great dish, will make again.
Date published: 2009-04-27
Rated 5 out of 5 by from These potatoes were AWESOME! These potatoes were AWESOME! Now a favorite of mine! They were very easy and delish. After reading the reviews, I did parboil the potatoes...probably 5 minutes...cooled them, mixed the recipe and let set in the 9X13 in my fridge until dinner. I added green onions, salt and pepper, and more bacon and cheese! Great recipe that you can tweak to your own tastes.
Date published: 2009-12-19
Rated 5 out of 5 by from I also put extra cheese and ranch on the potatoes. I also put extra cheese and ranch on the potatoes. I'm glad I did because these potatoes were absolutely delicious. I've had other roasted potatoes that were hard, but these were tender and had a melt in your mouth quality. My mother-in-law wants the recipe. I can't wait to make this again. I have a new favorite way of eating potatoes.
Date published: 2006-02-13
Rated 5 out of 5 by from This was an excellent recipe. This was an excellent recipe. I boiled the potatoes and added some carrots with them as well. Cooked them in boiling water for about 5 minutes and then transferred to a cookie sheet. Put in over for 20 minutes and it worked out perfect. The carrots tasted great with the potatoes. Added real bacon and it was to die for.
Date published: 2010-10-20
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