What To Serve With Swedish Meatballs: Cheesy Bacon Ranch Potatoes (+More Great Recipes!)

Preheat your oven to 400°F (205°C) and grease or line a your 9x13 baking dish with aluminum foil.
Place the cubed potatoes onto your prepared baking pan and drizzle with olive oil. Add the dried minced onion, salt, and pepper then toss to coat with oil. Cover with a sheet of aluminum foil.
3 lbs russet potatoes, 4 tablespoon olive oil, ½ tablespoon dried minced onion, ½ teaspoon each, salt & pepper
Roast the potatoes at 400°F (205°C) for 30 minutes covered, then remove the aluminum foil and continue roasting your cubed potatoes for 25-30 minutes more or until the potatoes are fork tender.
Crisp your bacon in a large skillet or non-stick frying pan over medium-high heat, set aside to drain when done then chop or crumble.
6 slices bacon
In a medium-size mixing bowl combine the sour cream (or Greek yogurt, or mayo) with softened cream cheese, grated cheddar cheese, crumbled bacon, ranch mix, and parsley.
⅔ cup sour cream, 4 oz cream cheese, 1 ½ cup cheddar cheese, 2 teaspoon dried parsley, 1 package ranch dressing mix
Combine the tender, roasted potatoes with the cheese mixture until evenly distributed then leave uncovered and return to your oven. Bake for an additional 5-10 minutes.
Remove from the oven when done and allow to cool for about 5 minutes before serving.

Ingredients