Wash the potatoes then cut them into cubes. Make sure they're all roughly the same size so that they all cook at the same time. Place the potatoes in a pot and fill it with water, enough to completely cover the potatoes. Salt the water and cook the potatoes until they're fork tender, but not completely cooked through, about 10 minutes. Drain the potatoes.
Preheat your oven to 425 F degrees. Spray a baking sheet or casserole dish with cooking spray.
You can do this step right in the casserole dish or in a bowl and then add them to the casserole dish. To the potatoes add the olive oil, ranch mix, dill, thyme, oregano, pepper and toss well.
Bake uncovered for about 30 to 40 minutes or until the potatoes are golden brown. Remove the baking dish from the oven and top them with the shredded cheeses. Place the baking dish back in the oven and bake for another 5 minutes just until the cheese melts.
While the potatoes are baking, fry up the bacon, then chop into smaller bits.
Top the potatoes with the fried bacon bits, garnish with parsley and serve with sour cream and sriracha if preferred.
I didn't salt the potatoes because there's enough sodium in the ranch mix but feel free to add more salt if preferred.You can prepare this dish and store it in the fridge for 3 - 4 days, just save the sauces for drizzling till you're ready to eat! Be sure to store it in an air tight container till you're ready to munch!Cooked potatoes freeze excellently! Just store in a shallow air tight container and it should keep for 3 - 4 months. Just pop it out of the freezer and warm in the oven when ready to eat. Save the sauces for drizzling till you're ready to eat and enjoy!Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.