Ranch Potato Bake Recipe

Ranch Potato Bake Recipe photo by Taste of Home

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I sometimes substitute cream of chicken soup for the cream of mushroom. Even the "particular eaters" in my family love these potatoes.—Elaine Eavenson, Moselle, Massachusetts

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Ranch Potato Bake Recipe

Prep: 20 min. Bake: 25 min.

Yield: 10 Servings

20 25 45

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 salad dressing mix
1-1/4 cups shredded sharp cheddar cheese, divided
Salt and pepper to taste
6 bacon strips, cooked and crumbled

Directions

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.

Nutritional Facts 1 serving (3/4 cup) equals 221 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 604 mg sodium, 29 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Ranch Potatoes in Country Woman January/February 1999, p35

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Ranch Potato Bake

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Reviewed on Mar. 14, 2012 by savoie.luvgspointers

This is good but it could use more ranch dressing. Next time I'll used 1 1/2 packages of ranch dressing. Instead of boiling the potatoes, I precooked them whole in the microwave. Saved in the dirty dishes department.