Ingredients
8 to 10 medium potatoes, peeled and cut into 1/2-inch cubes1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1-1/4 cups milk1 envelope ranch salad dressing mix1-1/4 cups shredded sharp cheddar cheese, dividedSalt and pepper to taste6 bacon strips, cooked and crumbled
Preparation
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.
