Cheesy Ranch Potatoes
Featured Pinch Tips Video
- 5 lb
- potatoes, washed (or peeled) & chopped (i used yukon gold)
- 12 oz
- velveeta, cubed
- 2 Tbsp
- butter or margarine
- 1 can(s)
- (10.75 oz) cream of mushroom soup
- 1/4 c
- pepper (to taste)
- (1 oz) envelope dry ranch dressing
- 4 Tbsp
- real bacon pieces
- 1 c
- shredded cheese (i used colby jack)
1Grease a 4 liter casserole pan.
2Boil potatoes until mostly done.
3Meanwhile, in a medium saucepan, melt together velveeta, butter, soup, milk, pepper, and ranch seasoning.
4Pour "al dente" potatoes into prepared pan. Pour sauce over potatoes and stir. Sprinkle bacon over the top, finish with shredded cheese.
5Cover and bake at 375 for 25 minutes covered, remove cover and bake for additional 5 minutes. If using foil to cover, spray underside with cooking spray so it doesn't stick to the cheese.