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Ranch Potato Bake

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Ingredients:



  • 8 to 10
    medium potatoes, peeled and cut into 1/2-inch cubes

  • 1 can
    (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  • 1 1/4
    cups milk

  • 1
    envelope ranch dressing mix

  • 1 1/4
    cups shredded sharp cheddar cheese, divided

  • Salt
    and pepper to taste

  • 6 bacon
    strips, cooked and crumbled




Place
potatoes in a large saucepan and cover with water. Bring to a boil;
cook for 10 minutes or until almost tender. Drain; place in a greased
13-in. x 9-in. baking dish.

In a
large bowl, combine the soup, milk, salad dressing mix, 1 cup cheese,
salt and pepper; pour over potatoes. Top with bacon and remaining
cheese.

Bake,
uncovered, at 350° for 25-30 minutes or until potatoes are tender.


Yield: 10 servings.

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