Friday, November 29, 2013

Bacon Ranch Potatoes

The inspiration for these potatoes came from Oklahoma Natives on Facebook, whose recipe I adapted to ingredients that were available in my kitchen. For example, we always have fat-free half & half in our refrigerator, so that's what went into making this dish.  It was a big hit at our Thanksgiving table!

6 russet potatoes, peeled and cut into bite-size pieces
1 (10 oz.) can cream of mushroom soup
1¼ cups milk
1 envelope Hidden Valley dry ranch dressing mix
1 cup shredded cheddar cheese, divided
salt and pepper to taste
2 Tbsp. Oscar Mayer real bacon bits or 2 bacon strips, cooked & crumbled

1.   Place potatoes in a saucepan and add cold water to cover.
2.   Bring to a boil and simmer on medium heat for 10 minutes.
3.   Drain potatoes and place in a greased 9” x 13” baking dish.
4.   Stir soup, milk, salad dressing mix, ½ cup cheese, salt and pepper, in a bowl.
5.   Pour mixture over potatoes and bake, uncovered, at 350°F for 25 minutes.
6.   Remove from oven, sprinkle with bacon and remaining cheese.
7.   Cover and set aside for 10 minutes or until cheese melts.

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