Ingredients:
2 lbs. potatoes, unpeeled, washed and cut into chunks
1/2 c. ranch dressing (bottled, not the dry packet)
1/2 c. shredded cheddar cheese, plus 1/4 c. more for topping
1/4 c. crumbled, cooked bacon or real bacon pieces from jar
1 Tbsp. dried dill weed
3 scallions, washed and chopped
Salt
Pepper
Sour cream (optional)
Non-stick cooking spray
Directions:
Preheat oven to 350 degrees.
In a large bowl, add the ranch dressing, dill, cheese and bacon. Add in the potatoes. Sprinkle in a generous pinch of salt and pepper. Toss to coat potatoes.
Spoon onto a greased 9x13 baking dish. Cover with foil.
Bake for 60 minutes. Stir gently halfway through to get the bottom potatoes rotated so they don't become burnt and to ensure that the middle and top potatoes get a chance to brown.
Remove foil. Raise oven temperature to 400 degrees. Gently stir again, as necessary.
Bake for an additional 15 minutes, then sprinkle with additional cheese. Bake a few more minutes or until everything is gooey, browned and bubbly on top.
Serve with scallions sprinkled on top for garnish and sour cream.
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