We’ve dubbed this ‘Rancher’s Delight,’ and it disappears faster than I can make it. Even my picky eaters can’t resist!

Preheat your oven to 350°F (175°C).

Boil the cubed potatoes in a large pot of salted water until tender, about 15 minutes. Drain and set aside.

In a large mixing bowl, combine the sour cream, ranch dressing, melted butter, salt, and pepper.

Add the cooked potatoes to the bowl and gently mix until the potatoes are well coated.

Stir in the cheddar cheese, bacon, and green onions, reserving a little of each for topping.

Transfer the mixture to a greased 9×13 inch baking dish.

Sprinkle the reserved cheese, bacon, and green onions over the top.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Let the casserole cool for a few minutes before serving.

For a bit of spice, add some chopped jalapeños or a dash of cayenne pepper to the mix. If you’re looking to lighten it up, try using Greek yogurt in place of sour cream. You can also experiment with different cheeses like Monterey Jack or pepper jack for a unique twist. For a vegetarian version, simply omit the bacon and add some sautéed mushrooms or bell peppers for extra flavor.