Back to Ranch Potato Bake

Print Options


Card Sizes

Ranch Potato Bake Recipe

Ranch Potato Bake Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:10 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for Ranch Potato Bake

Sort By :
Reviewed Mar. 14, 2012

"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."

Reviewed Nov. 9, 2011

"I did not add salt, since there is salt in the bacon, the Ranch Dressing, and the soup. It tasted great, and was pretty easy to make. Thanks."

Reviewed Oct. 8, 2009

"Sounds promissing for an easy weekday dinner. I'll add some cooked chicken pieces to make a complete meal for the "meateaters" in the home!"

Loading Image