In my part of the country, potatoes reign supreme as far as side items go! That's probably due to the predominant Scotch, Irish and German ancestry in this area and the fact that potatoes grow well here for the most part! Now, we also eat rice and pasta, but most, given the choice will go for the potatoes. The thing about serving potatoes so often is that you run out of different and innovative ideas for them. This recipe is so easy, but it really turns out fantastic. Everyone loves these potatoes and they go well with just about any main course. Here is what you will need:
6 baking size potatoes, peeled and diced in 1/2" cubes (if you have smaller potatoes use about 9-10)
2 Tbs. butter
1 (10 3/4 oz.) can cream of mushroom or cream of chicken soup
1 1/2 cups milk
1 pkg. dry ranch dressing mix
1/4 tsp. seasoned salt
1/4 tsp. black pepper
2 cups shredded cheddar cheese, divided
6-7 slices bacon, cooked crisp and crumbled
Place the potatoes in a pan and cover with water. Boil just until starting to get tender, but not too long...about 7 -10 minutes.
Drain the potatoes and place back in the warm pan. Put the butter on them and cover to just let it melt.
When the butter has melted place the potatoes in a 2 1/2 quart or 3 quart casserole dish that has been sprayed with nonstick spray.
In a separate bowl, mix the soup, milk, ranch dressing mix, seasoned salt, black pepper, and 1 cup of the cheese. Pour this evenly over the potatoes.
Sprinkle the top with the other cup of cheese and the crumbled bacon. Place in a 350 degree oven for 30 to 35 minutes. It should be bubbly around the edges.
This is good with just about any meat or main dish!