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Ranch Potato Bake

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.
  • Makes
    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


  • 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.
Nutrition Facts
3/4 cup: 221 calories, 8g fat (5g saturated fat), 24mg cholesterol, 604mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 8g protein.

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Average Rating:
  • Cora
    Jan 9, 2018

    It was very good. I wouldn't adjust a thing

  • savoie.luvgspointers
    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.

  • dawnpatrol
    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.

  • mindi_1227
    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!