Ranch Potatoes

Ranch Potatoes 
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 
Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-1
2 minutes or until potatoes are almost tender; drain. 
Place drained potatoes into a greased 13x9 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 
This was very simple to make. 
I did mix potatoes with main ingredients before putting them in the pan and topping with the additional cheese and bacon. I had a ton of potatoes from the garden so I made up 4 13x9 pans of them. When completely cooled in fridge, I bagged up in quart-sized freezer bags and froze the rest. We just had some last night again from the freezer and they're as good as freshly made! — with Debby Smith.