In a large baking dish, cut up spuds in uniform slices, about 1/8" thick.
Lay them in around in layers so most of each is exposed.
Put the butter in and around the spuds on the top layer.
Shake and pour the bottle over the spuds. Cover with foil and bake 1 hour. Before serving, insert a sharp knife into the foil center and "test" the spuds to make sure they are soft and done. If they need a bit more time, leave the foil on and bake an additional 10 minutes.
Optional Additions: Real bacon bits or pieces broken up, diced ham during the bake, and Parmason cheese when it's done.