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Cheesy Bacon Ranch Potato Stuffing

Every family seems to have a favorite stuffing recipe. My family and I have been making this one for many years. It’s so delicious that no gravy is required! —Sandra Dombek, Camillus, New York
  • Total Time
    Prep: 25 min. Bake: 40 min.
  • Makes
    16 servings


  • 3-1/3 cups cubed potato dinner rolls
  • 2/3 envelope ranch salad dressing mix
  • 6 cups mashed potatoes (with added milk and butter)
  • 2 medium celery ribs, finely chopped
  • 1 cup sliced baby portobello mushrooms
  • 5 bacon strips, cooked and crumbled
  • 1-1/3 cups shredded Monterey Jack cheese
  • Chopped green onions, optional


  • Preheat oven to 350°. On an ungreased 15x10x1-in. baking pan, bake cubed rolls until toasted, 7-10 minutes. Meanwhile, stir dressing mix into mashed potatoes.
  • Fold in 2 cups cubed rolls, celery, mushrooms and bacon. Transfer to a greased 13x9-in. baking dish; top with remaining cubed rolls. Place baking dish on a baking sheet. Bake, uncovered, 35 minutes. Sprinkle with cheese; bake until cheese is melted and top is golden brown, 5-10 minutes longer. If desired, top with green onions.
Nutrition Facts
3/4 cup: 156 calories, 7g fat (4g saturated fat), 20mg cholesterol, 473mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.
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