Ingredients
Scale
- 1 lb smoked sausage, sliced
- 4 large potatoes, peeled and cubed
- 1 cup shredded Cheddar cheese
- 1 packet ranch seasoning mix
- 1/2 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Slice the smoked sausage and peel and cube the potatoes.
- In a skillet, heat olive oil over medium heat, cook sausage until browned, about 5 minutes. Remove and set aside. Cook potatoes in the same skillet for 10-15 minutes until tender.
- Mix ranch seasoning with sour cream in a small bowl. Combine cooked potatoes and sausage in a large bowl with the ranch mixture, tossing gently.
- Transfer everything into a greased baking dish, sprinkle with shredded Cheddar cheese, paprika, garlic powder, salt, and pepper.
- Bake uncovered for 20-25 minutes until cheese is bubbly and golden.
- Garnish with chopped parsley and serve hot.
Notes
- You can substitute fresh sausage for smoked sausage, cooking thoroughly before adding to the dish.
- For a spicier kick, add a pinch of crushed red pepper flakes.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg