Recipes:
Ranch Potatoes
INGREDIENTS
* 8 large red potatoes
* 1 cup ranch salad dressing
* 1 cup sour cream
* 1 cup Cheddar cheese, divided
* ¼ cup crumbled cooked bacon
* 1 teaspoon salt
**SERVES:** 4
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MAKE AHEAD
You can cook the bacon and crumble up to 6 hours ahead. Refrigerate until ready to use.
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VARIATION
Add a little color to the potatoes by mixing in ¼ cup chopped green onions in step 2.
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DIRECTIONS
**1.** Preheat oven to 350°F. Cut potatoes into quarters. Place in a large saucepan. Cover with water. Bring to a boil over high heat. Cook until tender, about 8 minutes; drain well.
**2.** Meanwhile, combine salad dressing, sour cream, ½ cup Cheddar and bacon in a large bowl. Add potatoes and salt; stir well.
**3.** Spoon potato and bacon mixture into a medium baking dish. Top with remaining cheese.
**4.** Bake potatoes until bubbly, about 20 minutes.
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Make It Quicker
* If you are in a hurry, reach for store-bought bacon bits. Use the same amount as freshly cooked bacon.
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