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Ranch Potato Bake

Total Time

Prep: 20 min. Bake: 25 min.

Makes

10 servings

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
Ranch Potato Bake Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
  3. 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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