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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

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

  • 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.
  • 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.
  • 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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