Cassava with cream cheese and ranch
There are 6 to 8 serves.
What’s in it
6 russet potatoes, cut into cubes and peeled
1 cup of sour cream
One cup of ranch sauce
1 cup of cheddar cheese, shred
1/2 cup green onions, cut up
1/2 cup bacon, cooked and broken up
Add salt and pepper to taste.
2 tablespoons of melted butter
1/2 cup of cornflakes or breadcrumbs, broken up
What to do
Warm the oven up to 175°F (350°F).
For about 15 minutes, or until the potatoes are soft, boil the cubes in salty water. Remove the water and set it aside.
Sour cream, ranch sauce, chopped cheddar cheese, green onions, and crumbled bacon should all be mixed together in a big bowl.
Put the cooked potatoes in the bowl and mix them in slowly until they are well covered.
Add pepper and salt to taste.
Put the potato mixture in a 9×13-inch baking dish that has been oiled.
Pour the melted butter on top, and if you want, add crushed cornflakes or breadcrumbs for extra crunch.
Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the top is golden and bubbly.
Before you serve it, let it cool down for a while.
Changes and Advice
If you want a lighter version, use Greek yogurt instead of sour cream. Adding broccoli or peas is another way to make it healthier. If you like your food spicy, try adding a little chili pepper or hot sauce. To make it meatless, just leave out the bacon or use smoked paprika instead, which has a similar taste.
Enjoy!