Ingredients
Scale
- 1 pound smoked sausage, sliced
- 4 large potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh chopped parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss diced potatoes with 1 tablespoon of olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until golden and crispy. Slice smoked sausage into bite-sized pieces.
- Cook the sausage in a large skillet over medium heat until browned and heated through, about 5-7 minutes. Remove from heat.
- Transfer roasted potatoes to a large mixing bowl. Add cooked sausage, ranch dressing, and half of the shredded cheese. Mix thoroughly to combine.
- Transfer mixture into a greased baking dish. Sprinkle remaining cheese on top.
- Bake for an additional 10-15 minutes until cheese melts and bubbles. Garnish with chopped parsley if desired.
Notes
- You can substitute smoked sausage with chicken sausage, breakfast sausage, or plant-based alternatives.
- For a healthier or lower-carb version, swap potatoes for cauliflower or reduce the cheese amount.
- This dish can be prepared ahead and stored in the fridge for up to 3 days; reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
- Diet: Low-Carb, Keto (with modifications)
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 1100mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg