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Loaded Sheet Pan Roasted Potatoes

Bite-sized potatoes roasted them tossed with Parmesan cheese, bacon, scallions and ranch, delicious!

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Potato Type: Russet
Cuisine: American
Prep Method: Baked


Breakfast/BrunchSide Dish

Prep Time

10 Mins

Cook Time

20 Mins


Serves 6


Bite-sized potatoes roasted them tossed with Parmesan cheese, bacon, scallions and ranch, delicious!


  • 5 large russet potatoes
  • 2 Tablespoons olive or grapeseeed oil
  • Kosher salt & pepper
  • ½ cup shredded Parmesan cheese
  • 8 crispy strips of bacon
  • ⅓ cup chopped scallions
  • Ranch dressing


  1. Preheat your oven to 375°F
  2. Wash your potatoes. Cut into small bite-sized pieces and place them on a baking sheet.
  3. Toss potatoes with oil, season well with salt and pepper.
  4. Bake for 15-20 minutes, tossing midway.
  5. Once potatoes are done to your liking, pull them out, sprinkle with Parmesan cheese and place back into the oven for a few minutes until cheese melts.
  6. Sprinkle with bacon and scallions. Drizzle with Ranch dressing and enjoy!


If you have bacon grease on hand, toss potatoes with some of that along with the oil for extra flavor.

A drizzle of Sriracha is a great addition if you like things spicy.

Leftover potatoes are great with a fried egg over-top for breakfast!


You may also like our classic Oven Roasted Potatoes Recipe.


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Recipe By: Colleen Kennedy


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