Filed under: Food I Make, Food Made by Other Food Folks | Tags: food, ranch potatoes, recipes
I ask you: Does the world need another potato recipe? Another potato casserole recipe? With bacon? And cheese? And the cliché can of cream of mushroom soup?
I declare that the world does not.
However, here’s one I am sharing with you that is so eloquently called Ranch Potatoes. It popped up on my newsfeed on Facebook last week when its recipe and convincing picture were liked or shared with at least four of my friends. Feeling the peer pressure that I had to try it since so many of my friends were trying it and I didn’t want to be the weird friend, I made it for supper.
The recipe was easy enough to follow-this is Facebook, not Julia Child. I had all the ingredients on hand (and I think I usually do) so that was no problem either.
Everyone at my table (who just so happened to be my closest of all my friends) liked it. I apparently was the only one who found a twang in several of my bites. I thought with those that my face was going to draw inside out. Whew. It was rough, but these potatoes were a hit with everyone else.
So here it is, Foodie Friends. Yet another way to serve potatoes that may or may not make your face draw up. You’re welcome.
Six large potatoes, washed, peeled, cubed
One packet of dry ranch dressing mix
One can of undiluted cream of mushroom soup
1 1/4 cups of milk
1 1/2 cups of shredded Cheddar cheese
One packet of real bacon bits-I didn’t use the whole package.
In a large pot, cover the potatoes with water and boil until they are just soft-about fifteen minutes. When they are done, butter or grease a large casserole dish and pour the potatoes in the dish. Mix the dressing mix, soup, milk, and one cup of the cheese together. Pour over the potatoes. Top the casserole with the rest of the cheese and the bacon bits.
Bake at 350 for 30 minutes.