Ingredients:

8 -10 medium potatoes, peeled and cut into 1/2 inch cubes

1 can cream of mushroom soup, undiluted

1 1/4 cups milk

1 envelope ranch dressing mix

1 1/2 cups shredded cheddar cheese, divided

salt and pepper

6 slices bacon, cooked and crumbled

Instructions:

Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13×9 inch baking dish.

In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender