Baked Buffalo Ranch Potato Wedge Casserole

• 4 large russet potatoes, cut into wedges
• 1/4 cup olive oil
• 1 tablespoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buffalo wing sauce
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled blue cheese
• 3/4 cup ranch dressing
• 2 green onions, sliced
• Optional: additional ranch for serving

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss potato wedges with olive oil, garlic powder, paprika, salt, and pepper.
3. 3 Spread potatoes in a single layer on a greased baking sheet.
4. 4 Bake for 30 minutes, flipping halfway through, until golden and crispy.
5. 5 Transfer potatoes to a greased 9x13 inch baking dish.
6. 6 Drizzle buffalo sauce over the potatoes and toss to coat.
7. 7 Top with cheddar and blue cheese.
8. 8 Bake for another 10-15 minutes until cheese is melted and bubbly.
9. 9 Dollop with ranch dressing and sprinkle with green onions.
10. 10 Bake for an additional 5 minutes.
11. 11 Let cool for 5 minutes before serving.

Equipment

• Baking sheet
• 9x13 inch baking dish
• Mixing bowl

Variations

• Add cooked chicken pieces for a heartier casserole.
• Substitute hot sauce for buffalo sauce for a different kick.

Substitutions

• Use ranch dressing made from buttermilk and sour cream for a richer flavor.
• Substitute mozzarella for cheddar if preferred.

Pairings

• A fresh garden salad with a light vinaigrette.
• Cornbread to soak up all the saucy goodness.

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper to the potato toss.
• Make ahead by assembling the casserole and refrigerating it for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with celery sticks and carrot sticks for a balanced meal.
• Pair with a crisp lager to cut through the richness.

FAQ