If you’re craving comfort food that’s quick to prep and full of bold, cheesy flavor, this Cheesy Ranch Potatoes and Smoked Sausage skillet bake is for you! Loaded with roasted baby potatoes, smoky sausage slices, and melty cheddar-mozzarella goodness—all seasoned with zesty ranch—this dish is everything you want in a cozy weeknight dinner. Plus, it’s a one-pan wonder that keeps cleanup easy.
Whether you're feeding picky eaters, hungry teens, or just looking for something new to try, this dish checks all the boxes: cheesy, savory, satisfying, and ready in under an hour.
Here’s what you’ll need for this comforting smoked sausage bake:
1 lb smoked sausage, sliced into ½-inch rounds
2 lbs baby potatoes, quartered
2 tbsp olive oil
1 packet ranch seasoning mix (store-bought or homemade)
1 tsp garlic powder
½ tsp black pepper
1½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
2 tbsp chopped fresh parsley, for garnish
Nonstick spray or butter, for greasing the dish
Preheat oven to 400°F (200°C). Grease a large baking dish or cast iron skillet with nonstick spray or butter.
Season potatoes: In a large bowl, toss quartered potatoes with olive oil, ranch seasoning, garlic powder, and black pepper until well coated.
Add sausage: Mix in the sliced smoked sausage gently.
Assemble: Transfer everything to the prepared dish and spread into an even layer. Cover with foil.
Bake: Bake for 30 minutes covered.
Add cheese: Remove foil, stir the mixture, and sprinkle cheddar and mozzarella cheese evenly on top.
Finish baking: Return to the oven uncovered and bake for 10–15 more minutes, until the cheese is bubbly and the potatoes are fork-tender.
Serve: Garnish with fresh parsley and serve hot.
Make it spicier: Add crushed red pepper or use spicy smoked sausage.
Use Yukon or red potatoes if baby potatoes aren’t available.
Add veggies: Toss in chopped bell peppers or broccoli florets before baking.
Different cheese combo? Swap cheddar with pepper jack, or mozzarella with provolone for a melty upgrade.
No ranch seasoning? Make your own using dried dill, parsley, garlic powder, onion powder, and a bit of salt.
To store: Cool completely and refrigerate in an airtight container for up to 4 days.
To freeze: Freeze in individual portions wrapped in foil or freezer bags for up to 2 months.
To reheat: Microwave individual servings or reheat in the oven at 350°F until hot throughout. Add extra cheese on top before reheating for maximum deliciousness.
A: Yes! You can prep everything up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
A: Absolutely! Any fully cooked smoked sausage works well in this recipe.
A: You can make a quick DIY ranch mix with dried parsley, dill, garlic powder, onion powder, and a pinch of salt.
A: You could adapt it by cooking the potatoes and sausage in batches at 400°F for 15–20 minutes, then topping with cheese at the end.
This cheesy ranch potatoes and smoked sausage dish is everything you love in a one-pan dinner: comforting, easy to make, and guaranteed to please the whole family. It’s a go-to recipe you’ll want to keep in your rotation for those busy weeknights when time is short but hunger is real.
👉 Tried it? Let us know in the comments or tag @KimaRecipes on Instagram—we love seeing your kitchen creations!
Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with kidney beans, tomato sauce, and vegan cheese, this dish is packed with protein and flavor.
Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
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Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.
Preheat the oven to 375°F (190°C) 🔥.
Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.
Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.
Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.
Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.
Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
Serve hot ♨ and enjoy!
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
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