Tuesday, May 5, 2015

Ranch Potatoes

· 8 to 10 medium potatoes, peeled and cut into ½-inch cubes
· 1 can cream of mushroom soup, undiluted
· 1 ¼ cups milk
· 1 envelope ranch dressing mix
· 1 ½ cups shredded cheddar cheese, divided
· Salt and pepper, to taste
· 6 slices bacon, cooked and crumbled

1. Preheat oven to 350 degrees.
2. Place potatoes in a medium sauce pan and add enough water to just cover. Bring to a boil and then turn down heat to a simmer and cook about 10 to 12 minutes. Drain the potatoes and pour into a greased 9x13-inch baking dish.
3. In a medium bowl, combine the soup, milk, ranch dressing mix, 1 cup cheese, salt and pepper. Pour mixture over the potatoes.
4. Sprinkle with remaining cheese and crumbled bacon. Bake, uncovered, for 25 to 30 minutes or until potatoes are tender.

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