Kimberly Connor

Kimberly Connor

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INGREDIENTS:

• 8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
• 1 can cream of mushroom soup, undiluted
• 1 1/4 cups milk
• 1 envelope ranch dressing mix
• 1 1/2 cups shredded cheddar cheese, divided
• salt and pepper
• 6 slices bacon, cooked and crumbled

INSTRUCTION :

1. Add the potatoes to a saucepan.
2. Add water to cover.
3. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain.
4. Place drained potatoes into a greased 13x9 inch baking dish.
5. In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes.
6. Sprinkle crumbled bacon and the remaining cheese over the top.
7. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.