Ranch Potato Bake

Name: Ranch Potato Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 servings.
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

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

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

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

1. Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for until almost tender, 10-12 minutes. Drain; place in a greased 13-in. x 9-in. baking dish.
2. Meanwhile, preheat oven to 350°. 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, until bubbling and potatoes are tender, 25-30 minutes.

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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