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!
Ingredients:
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
Directions:
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
Directions:
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.
