“Really the only difference between this recipe and some of the others listed is that this recipe uses baked potatoes. Baked potatoes give it a very different flavor. I'm not really sure about the servings, so I just guessed. Also, the time includes cooling the potatoes.”
4hrs 20mins

Ingredients Nutrition

  • 1 (1 ounce) package ranch dressing mix
  • 2 cups mayonnaise
  • 1 cup whole chopped scallion (green onion)
  • 1 lb bacon, slices
  • bacon drippings (optional)
  • 5 lbs red potatoes, washed, but not peeled


  1. Bake potatoes till tender. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours. When cool cut into quarters or if large cut into 1 inch chunks.
  2. Fry bacon till crisp. Remove and cool (reserving drippings). Crumble bacon when cooled.
  3. In a small bowl, stir together the ranch dressing mix, mayonnaise, green onion and crumbled bacon. Add about 2-4 Tablespoons of bacon drippings (if desired). Cover, and refrigerate for about 2 hours to blend flavors.
  4. Fold the mayonnaise mixture into the bowl of potatoes. Refrigerate till ready to use.
  5. (I actually make this the day before I need it).

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