Ingredients

1. 8 to 10 medium potatoes, peeled and cut into 1/2-inch cubes
2. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3. 1-1/4 cups milk
4. 1 envelope ranch salad dressing mix
5. 1-1/4 cups shredded sharp cheddar cheese, divided
6. Salt and pepper to taste
7. 6 bacon strips, cooked and crumbled
8. Directions

1. Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for 10 minutes or until almost tender. Drain; place in a greased 13-in. x 9-in. baking dish.
2. 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, at 350° for 25-30 minutes or until potatoes are tender. Yield: 10 servings.

Variation:

1. Prep: 10 min. Bake: 65 min.
2. Yield: 8 Servings

Ingredients

1. 7 medium potatoes, cut into 1/2-inch cubes
2. 1/4 cup butter, cubed
3. 1 cup (8 ounces) sour cream
4. 1 envelope ranch salad dressing mix
5. 1 cup (4 ounces) shredded cheddar cheese

Directions

1. Place potatoes in a greased 11-in. x 7-in. baking dish; dot with butter. Cover and bake at 325° for 60-65 minutes or until tender.
2. Combine sour cream and salad dressing mix; spoon over potatoes. Sprinkle with cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Yield: 8 servings.