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      Ranch Potato Bake

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      24895164_BG1.jpg








      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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